Spicy Calabrian Chile Lobster Pasta with Cherry Tomatoes
Servings 4
Ingredients
- 4 lobster tails 5–6 ounces each
- 12 ounces long pasta such as bucatini, linguini, or spaghetti
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 medium shallots finely diced
- 4 cloves garlic thinly sliced
- 2 pints cherry tomatoes
- salt and pepper
- 1-2 tablespoons chopped Calabrian chiles
- ½ cup dry white wine
- ¼ cup fresh basil
- zest of 1 lemon
Instructions
- Bring a deep saute pan of heavily salted water to a rolling boil over high heat. Add the lobster tails and cook for 5 to 6 minutes, until the shells are bright red and the meat is opaque. Use tongs to transfer the tails to a cutting board. Reserve the pot of water for the pasta.
- Return the water to a boil. Cook the pasta according to package directions until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, use kitchen shears to cut down the center of each lobster tail shell. Pull the meat out and chop it into bite-sized pieces. Set aside.
- In the same pan, heat olive oil and 1 tablespoon of butter over medium heat. Add shallots and garlic and cook for 2 minutes or until softened. Add cherry tomatoes and season with salt and pepper. Continue to ccok until softened, about 5 minutes.
- Add the chopped Calabrian chiles and wine. Bring to a simmer and continue to cook for 5 minutes, gently pressing down on the tomatoes with the back of a wooden spoon to lightly smash.
- Add the remaining 2 tablespoons of butter and swirl to melt. Toss in the drained pasta and lobster meat. Add ⅓ cup reserved pasta water and toss until the pasta is well coated. Add extra pasta water if the sauce is too dry, adding a couple of tablespoons at a time. Adjust seasoning with salt and pepper.
- Remove from heat. Sprinkle lemon zest and basil on top. Finish with grated parmesan, if desired, and serve immediately.
Notes
Cold-water lobster tails (from Maine, Canada, or North Atlantic) have sweeter, firmer meat than warm-water varieties. Look for tails in the 5 to 6 oz range. If buying frozen, thaw overnight in the refrigerator or in a sealed bag submerged in cold water for 30 minutes.
Adjust the amount of Calabrian chilies according to your spice preference.
