To add interest to last year’s COVID cooking monotony, Charlie and I began to treat ourselves with some fancy pants ingredients that we usually rotate
A few years ago, when we continued our Italy road trip, We had a crazy lobster pasta in Porto Ercole-a perfect combination of fresh tomatoes, herbs, white wine and butter. I have been dreaming of it ever since.
We make this lobster pasta in many different ways, sometimes using leeks instead of shallots-or in my SIBO era of low food maps, using only fresh tomatoes and garlic oil. If you don’t drink wine, you can use clam juice or fish soup instead. The red pepper flakes give the spaghetti the necessary irritation, and if you can find them, you can also exchange fresh red peppers.
The key to making this spicy lobster pasta is not to overwhelm the lobster meat. Because of this, I don’t like to use bottled red sauce and a few tablespoons of tomato ketchup to give the juice a little extra color and tomato flavor (you can also omit it!). If you can tolerate butter, the last few taps will not hurt. After all, this is a luxurious meal!
Although lobster is expensive, this pasta dish does not require much. One-third of a pound doesn’t look impressive in the bag, but once you chop it up, it stretches well with the pasta. If lobster is too rich for your blood, you can also easily make this simple summer pasta with shrimp.
We are lucky, most of the seafood shops are in Martha’s Vineyard There are pre-cooked fresh lobster meat. But if you don’t mind the extra work, just buy a 2-pound lobster, boil it, and then mined the meat. You can even use some juice instead of pasta water to add more seafood flavor to the sauce.
When we are not in New York, one of my favorite places to buy raw lobster meat is Butcher box. They have great deals in ethically sourced meat and recently launched seafood.this Frozen lobster It’s a special item that is not always included in the membership, but when we stock it-a half pound is only $16, compared to $35 in our local store!
Like many of the best Italian dishes, this simple lobster pasta is best done with fresh basil and a handful of arugula for a spicy bite. You can drizzle high-quality olive oil on it and spray it with lemon wedges. The brightness does offset the hot sauce.
Read on for this spicy lobster pasta recipe!
With health and hedonism,
Phoebe
Spicy Lobster Pasta with Cherry Tomatoes and Arugula
If the lobster is too rich for your blood, you can also easily make it with shrimp. You can use raw or cooked lobster meat. If it is the former, it cooks fairly quickly-about 3 minutes on medium heat. If it’s the latter, you don’t want to overcook it, so just add a minute of flame to the pot and then remove it from the fire.My favorite (and cheapest!) place to buy fresh lobster meat is through Butcher box.
raw material
-
12
ounce
Gluten-free pasta or linguine -
2
Spoon
olive oil -
2
Shallots
Thin slices -
2
Garlic cloves
Smashed -
1
pint
Cherry tomatoes
Halved -
2
Spoon
ketchup - sea salt
-
½
teaspoon
Red pepper flakes -
½
Cup
dry white wine -
1/3
lb
Lobster Meat
See description -
2
Spoon
butter
Optional -
1/3
Cup
Basil leaves
Roughly torn -
5
ounce
arugula -
1
lemon
Cut into wedges
instruct
-
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions, reserve ¼ cup of pasta water. Drain and set aside.
-
At the same time, heat the olive oil in a large saucepan over medium heat. Fry the shallots and garlic until the shallots are translucent, 3 minutes. Add the cherry tomatoes and continue to cook, stirring occasionally, until they soften and release their juices. Add tomato paste and season with ½ teaspoon salt and red pepper flakes. Cook for another minute. Pour the wine and simmer until halved, about 1 minute. Carefully stir in the lobster meat and butter (if using). If you start with cooked lobster, remove it from the heat. If it is raw, sauté for 3 minutes until tender.
-
Add the reserved pasta and pasta water to the pot and stir to combine. Transfer to a plate (or serve directly from the pan), top with basil and arugula. Enjoy the lemon wedges next to it immediately.
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