SPICY LOBSTER PASTA

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.

Cook Time20 mins
 12 oz spaghetti
 Kosher salt
 2 tbsp olive oil
 2 tbsp unsalted butter
 1 large shallot, finely chopped
 1 tsp crushed red pepper flakes
 1 lb cherry and/or Sun Gold 
 tomatoes, halved
 1 lb picked cooked lobster meat 
or cooked large shrimp
 Freshly ground black pepper
 1 tsp finely grated lemon zest
 Lemon wedges (for serving)
1

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).

2

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.

3

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.

4

Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

Nutrition Facts

Servings 4

Ingredients

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

Directions

1

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).

2

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.

3

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.

4

Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

SPICY LOBSTER PASTA

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