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Spicy Lobster Pasta

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  • Ready in: active: 20 min total: 20 min
  • Serves: 4
  • Complexity: medium

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

  • 12 ounces spaghetti
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 pound cherry and/or Sun Gold 
 tomatoes, halved
  • 1 pound picked cooked lobster meat 
or cooked large shrimp
  • Freshly ground black pepper
  • 1 teaspoon finely grated lemon zest
  • Lemon wedges (for serving)

Directions

    • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
    • Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
    • Add lobster meat to skillet and toss to coat. Add pasta and ½ cup reserved pasta cooking liquid; season with salt and pepper. Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
    • Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.
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