Description
This Spicy Lobster Pasta Pomodoro combines lobster meat, fresh tomatoes, and basil for a quick and elegant seafood pasta recipe.
Ingredients
Scale
- 12–14 ounces dried spaghetti
- 1 1/2 pounds Campari tomatoes
- 3–4, 6-7 ounce lobster tails
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 1 teaspoon salt, plus more for cooking pasta
- 1 tablespoon fresh torn basil, plus more for garnish
Instructions
- Add the Campari tomatoes to a pot of hot, salted water for about 30–60 seconds, just until the skins begin to loosen slightly.
- Remove the tomatoes carefully and allow them to cool slightly for handling. Peel away the skins and discard them.
- In a heavy-bottom skillet, heat the olive oil over medium heat.
- Add the minced garlic and crushed red pepper flakes. Sauté for about 30 seconds.
- Stir in the tomato paste and allow it to cook in the oil for about 1 minute, stirring constantly.
- Add the peeled tomatoes, along with any juices. Season with salt.
- Toss in the torn basil and stir to combine.
- As the tomatoes cook, gently break them down with the back of a spoon or meat chopper. Simmer for about 10 minutes, until a rustic sauce forms.
- After the sauce has simmered, bring a large pot of salted water to a boil for the pasta.
- While the pasta water comes to a boil, break down the lobster tails. Remove the meat from the shells, rinse, and cut into bite-sized pieces.
- Cook the spaghetti until just shy of al dente.
- Reduce the sauce to a gentle simmer. Add the lobster meat. Add a ladle of starchy pasta water, if the sauce is too thick.
- Allow the lobster to gently poach in the tomato sauce for a few minutes, until just cooked through.
- Transfer the al dente pasta directly from the pot into the sauce.
- Toss everything together and continue cooking for another minute or two, until the pasta is perfectly coated.
- Plate the pasta and spoon the spicy lobster pomodoro sauce over the top.
- Garnish with additional fresh basil and drizzle lightly with olive oil, if desired.
- ENJOY!
Notes
- Do not overcook the lobster, or it can become tough.
- Cook the pasta just shy of al dente, since it will finish cooking in the sauce.
- Fresh tomatoes create the best flavor, especially during tomato season.
- The tomato paste adds richness, without making the sauce heavy.
- Use high-quality olive oil for the best flavor.
- For an even more luxurious pasta, finish with a small pat of butter before serving.
- Shrimp, langostino, scallops, or crab can easily replace the lobster.
- Reserve extra pasta water in case the sauce needs loosening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: Seafood