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Spicy Lobster Pasta Pomodoro

Ingredients

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This Spicy Lobster Pasta Pomodoro recipe is surprisingly quick and easy to prepare, considering its gourmet appeal. Even though, it may sound like a fancy seafood pasta dish reserved for special occasions, the straightforward instructions and readily available ingredients make it accessible for any home cook.

Spicy Lobster Pasta Pomodoro is a testament to the fact that gourmet dishes can be quick and easy to prepare at home. With minimal ingredients and uncomplicated steps, this lobster pasta recipe offers a delicious and luxurious dining experience without the need for culinary expertise.

Spicy Lobster Pasta Pomodoro in a big white bowl garnished with fresh basil

WHY IS SPICY LOBSTER PASTA POMODORO SO EASY TO PREPARE?

Minimal Ingredients: The pasta recipe calls for simple, everyday ingredients that are easy to find in most grocery stores. With just a handful of key components like lobster tails, Campari tomatoes, pasta, garlic, red pepper flakes, and some basic pantry staples, you’re well on your way to creating a gourmet-worthy dish.

Easy-to-Follow Steps: The cooking process involves straightforward steps that are easy to follow, even for novice cooks. From preparing the lobster tails to creating the rustic tomato sauce and cooking the pasta, the instructions are clear and concise, ensuring a seamless cooking experience.

Short Preparation Time: The lobster tails can be easily and quickly prepped by removing them from their shells and deveining them. The rest of the preparation involves halving the Campari tomatoes and mincing garlic – both tasks that can be done swiftly. Additionally, the Pomodoro sauce comes together effortlessly, requiring just a few minutes of sautéing and simmering.

Quick Cooking Time: Since lobster tails cook relatively fast compared to whole lobsters, poaching them in the tomato sauce takes just a few minutes per side. The Pomodoro sauce, made with Campari tomatoes, also cooks quickly, as they are smaller and more tender than regular tomatoes.

No Complex Techniques: This Spicy Lobster Pasta Pomodoro recipe does not involve any complex culinary techniques or special equipment. It relies on basic cooking methods, such as sautéing, simmering, and boiling pasta. This simplicity makes it accessible to home cooks of all skill levels.

Versatility in Presentation: Despite its impressive appearance and gourmet taste, Spicy Lobster Pasta Pomodoro is versatile in its presentation. Whether you’re serving it for a special occasion or a cozy dinner for two, the dish’s elegance remains intact. The lobster pasta can be plated elaborately for a celebratory gathering, or served casually for a comforting weeknight meal.

WHAT IS A POMODORO SAUCE?

Pomodoro sauce, also known as tomato sauce or salsa di pomodoro in Italian, is a classic and versatile tomato-based sauce used in Italian cuisine. The name “pomodoro” translates to “tomato” in Italian, and as the name suggests, this sauce revolves around the rich flavors of ripe tomatoes. Simple yet incredibly flavorful, this quick and easy tomato sauce is a staple in many Italian households and is the foundation of numerous traditional pasta dishes and other recipes.

The essence of a Pomodoro sauce lies in its minimal and straightforward preparation, allowing the natural flavors of the tomatoes to shine. The sauce typically consists of fresh, ripe tomatoes (often, blanched and peeled), garlic, olive oil, salt, and sometimes a touch of basil for added aroma. The tomatoes are often coarsely chopped or crushed, releasing their juices and creating a luscious texture. The garlic is gently sautéed in olive oil until fragrant, infusing the sauce with a subtle aromatic note.

This homemade tomato sauce is typically cooked for a relatively short time, just long enough to let the ingredients meld and the flavors intensify. The end result is a vibrant, velvety sauce that elevates the taste of any dish it accompanies, whether it’s a classic spaghetti Pomodoro, pizza Margherita, or even as a dipping sauce for garlic bread.

WHY CAMPARI TOMATOES?

Campari tomatoes, known for their intense flavor and vibrant red color, are the star of the Pomodoro sauce. These luscious tomatoes provide the ideal balance of sweetness and acidity, enhancing the richness of the lobster and adding depth to the pasta dish. Opt for ripe Campari tomatoes at the peak of their season for the best results.

Their skin plays a crucial role in their overall appeal and taste. The skin of Campari tomatoes is thin and smooth, making it pleasant to eat and adding to the tomato’s juicy and sweet characteristics. Thus, no need to peel the skin off of the tomatoes to create this authentic Italian tomato sauce.

Halved Campari tomatoes in an enameled cast iron pan with olive oil, garlic and fresh basil.

HOW TO BREAK DOWN LOBSTER TAILS

Breaking down raw lobster tails to extract the succulent meat may seem intimidating, but with a little know-how, it becomes a simple and rewarding process:

  • You’ll need a sturdy pair of kitchen shears and a clean cutting board. Kitchen shears work well for this task as they allow for precise cuts, making it easier to remove the lobster meat from the shell.
  • Hold the tail firmly with one hand, applying gentle pressure to keep it steady during the process. Using the kitchen shears, make a lengthwise incision along the top of the shell. Start from the wider end of the tail and work your way towards the narrower end. Be cautious not to cut too deeply; you want to pierce the shell without slicing through the meat.
  • Repeat this process with the underside of the lobster tail.
  • If cutting the lobster meat into pieces, use a sharp kitchen knife and cut the shell in half from the top side. If keeping the lobster tail whole, gently remove the meat from the shell.
  • After extracting the meat, you may notice a dark vein running down its length. This is the lobster’s digestive tract, also known as the sand vein. Gently pull it out and discard it.
  • Once the meat is separated from the shell and the vein is removed, rinse it under cold water to remove any residual sand or debris.

TIPS ON MAKING THE BEST LOBSTER PASTA POMODORO?

Despite its impressive appearance and gourmet taste, Spicy Lobster Pasta Pomodoro is quite a versatile recipe. If you only have cherry tomatoes on hand, use them. Here are some additional helpful tips:

  • select high-quality lobster tails to ensure the best possible flavors
  • opt for ripe Campari tomatoes
  • don’t forget to salt the water for the pasta
  • easily substitute the spaghetti with your favorite pasta, or use what you have on hand
  • use the starchy pasta water to add depth to the tomato sauce
  • add the lobster meat to the sauce after you start the pasta (sauce should be gently simmering)
  • do NOT overcook the lobster meat
  • cook the pasta just to al dente and transfer from the pot to the sauce (the pasta will finish cooking in the sauce)
  • if you prefer a spicier kick, increase the amount of red pepper flakes
  • if you’re a fan of garlic, you can add an extra clove or two to intensify the aromatic experience
  • garnish with fresh basil and a drizzle of high-quality olive oil
Diced lobster tail meat poaching in a Pomodoro sauce

WHAT TO SERVE WITH SPICY LOBSTER PASTA POMODORO?

Serve the Spicy Lobster Pasta Pomodoro as the main course for an elegant dinner party or a romantic date night. For a more substantial meal, consider pairing this easy lobster pasta recipe with a side of garlic bread, and/or a simple green salad dressed with balsamic vinaigrette.

How to Store Leftover Spicy Lobster Pasta Pomodoro

If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.

To reheat this easy lobster pasta recipe, gently warm in a skillet over low heat. Add a splash of seafood broth or cream to refresh the sauce, if needed.

Print
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Spicy Lobster Pasta Pomodoro in a big white bowl garnished with fresh basil

Spicy Lobster Pasta Pomodoro


Description

Spicy Lobster Pasta Pomodoro is a testament to the fact that gourmet dishes can be quick and easy to prepare at home. With minimal ingredients and uncomplicated steps, this lobster pasta recipe offers a delicious and luxurious dining experience without the need for culinary expertise.


Ingredients

Scale
  • 12-ounces spaghetti
  • 1 1/2 pounds Campari tomatoes, halved with stems removed
  • 3, 6-7 ounce lobster tails
  • 3 tablespoons olive oil
  • 3 garlic cloves, sliced thin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt, plus more for cooking pasta
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh torn basil, plus more for garnish

Instructions

  1. In a heavy-bottom pan, sauté the garlic and crushed red pepper in the olive for just under a minute.
  2. Add in the Campari tomatoes. Season with salt and pepper. 
  3. Toss in the torn basil. 
  4. Start breaking down the tomatoes as they cook. Cover. Let simmer for about 10 minutes.
  5. Start boiling a large pot of water for the pasta.
  6. Break down the lobster tails. Rinse. Cut into bite-sized pieces. 
  7. Once the water comes to a boil. Salt the water and add the pasta.
  8. Turn the sauce down to a gentle simmer. Add the lobster meat and a ladle of pasta water.
  9. Allow the lobster to poach in the tomato sauce.
  10. Transfer the al dente pasta directly from the pot into the sauce.
  11. Toss to coat and continue cooking for a minute or two. 
  12. Plate the pasta. Spoon on the spicy lobster tomato sauce.
  13. Garnish with fresh torn basil.
  14. ENJOY!

Notes

  • substitute the spaghetti with your favorite pasta, or whatever you have on hand
  • gently poach the lobster in the tomato sauce
  • do NOT forget to salt the water for the pasta
  • cook the pasta just to al dente
  • properly store leftovers in the fridge for up to 3 days
  • see post for additional notes and tips
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Pasta
  • Method: Easy
  • Cuisine: Seafood

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