I'm starting to think that my blog should really be a pasta blog given most of my recipe's on here are pasta...
Anyways! What's better than lobster in the summertime and pasta...well... all the time! Here's a great dish that's easy to assemble and provides plenty of shortcuts if you are short on time or don't want to do the dirty work of shucking a lobster :)
The sauce is a a light tomato sauce and sort of a mix between Fra Diavolo and an Arrabiata sauce. I kept it light and didn't use any cream because I really wanted the lobster flavor to stand out. I started with olive oil as the base but then last minute, when you are tossing the spaghetti with the sauce I always love to add a tablespoon of butter to give it a glossy and tasty finish.
Feel free to switch up the pasta. I actually love this dish with pappardelle pasta or large rigatoni. If you are cooking the lobster yourself, make sure you save all of the shells and legs! This will make for a great seafood broth that you can use as a base to a lobster bisque or any kind of seafood stew.
Time: 45 Minutes
1 lobster (either buy it raw and steam it or buy 1/2 pound of lobster meat)
3 tbs olive oil
3 large tomatoes, blanched, peeled and chopped
2 cloves garlic
1 teaspoon red pepper flakes
1 tbs butter
1/2 box of spaghetti
chives for garnish
Start by cooking your lobster. Fill up a large pot with about 1/2" inch of salted water to steam your lobster. Once the water is boiling drop your lobster in (I had the guy kill it at the store because I can't handle that) and steam for about 15 minutes (this is slightly undercooked so that you can finish it in the sauce later). If you are purchasing lobster meat - skip this step and be sure you add it at the very last minute to your sauce so that you don't overcook your lobster, it will become rubbery.
Once your lobster is cooked, shuck it. Here's a great video on how to shuck your lobster and remove the meat.
Bring a large pot of salted water to boil for your pasta.
While your water is heating up, heat up the olive oil and saute the garlic, red pepper flakes and your chopped tomatoes (I like to blanch them quickly so that I can peel them easily and then chop them up. You could also blanch these in the lobster water that's boiling once you remove the lobbys.)
Once the tomatoes start to cook you can help the process of breaking them down by smashing them with a fork.
Throw your pasta into the water pot once it's boiling and when there's 2 minutes left to go, add the lobster and butter to your sauce and coat.
Once your pasta is ready, toss with your sauce and garnish with fresh chopped chives or parsley. Enjoy!
In the mood for more seafood pasta's? Check out my Shrimp Scampi recipe here!