Pasta
Lobster Pasta
Tender lobster, pasta, garlic, and a light tomato-wine sauce come together in a luxurious dish that still feels bright, balanced, and coastal.
Serves
4
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
What you’ll need
- 1 lb linguine or spaghetti
- 1 1/2 lb cooked lobster meat, cut into large pieces
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 cup crushed tomatoes
- 1/2 cup seafood stock
- 2 tbsp unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Kosher salt, as needed
- Freshly ground black pepper
Method
How to make it
01
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, reserving about one cup of pasta water before draining.
02
Build the sauce
Heat the olive oil in a large saute pan over medium heat. Add the garlic and red pepper flakes and cook briefly until fragrant.
03
Add the wine and tomatoes
Add the white wine and let it reduce slightly. Stir in the crushed tomatoes and seafood stock and simmer until the sauce begins to come together.
04
Add the lobster
Gently add the lobster meat to the sauce and warm it through over low heat, being careful not to overcook it.
05
Finish the pasta
Add the pasta to the pan and toss with the sauce. Add a splash of reserved pasta water if needed, then finish with butter, parsley, salt, and black pepper.
Chef Note
Warm the lobster gently.
Lobster can become tough very quickly. Add it near the end and heat it only until warmed through so the meat stays tender and sweet.