Lobster & Pasta – A Flavorful Seafood Arrabiata Recipe
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”~ Lewis Grizzard
Tomatoes. Unfortunately, most of the year, tomatoes are flavorless; however, the summer brings flavorful, juicy, not to be missed, tomatoes. How glorious is summer?
I apologize for going on and on about fresh produce. I am like a kid in a candy shop where fresh local fruits and veggies are concerned.
My grandfather always planted Big Boy tomatoes. The experts list this variety in the top five all-time favorites. They are sweet, bright red in color and so delicious. We ate them like apples fresh from the garden.
So let’s utilize the full of flavor goodness of homegrown tomatoes.
This dish is courtesy of Gabriele Corcos and Debi Mazar from Extra Virgin. Their philosophy about food really resonates with me. They believe that “food has the power to transform you in such a profound way. It brings you on a journey without leaving the dining room.”
Gather the ingredients:
To begin, bring a large pot of water to a boil. This will be for the spaghetti. To the other pot add a few inches of water or a can of beer. This pot will be used to steam the lobster.
Place the lobsters in the pot and steam them for 7-8 minutes. Transfer the lobsters to a bowl and separate the heads from the tails.
In a large frying pan, heat the olive oil. Add the lobster heads and sauté for 5 minutes.
Meanwhile, remove the meat from the claws and tails. Cut the lobster into 1” pieces.
Remove the lobster heads from the frying pan and add the crushed red pepper flakes and garlic. Cook for a few minutes until the garlic just starts to brown. Add the wine and cook until reduced by half. Add the tomatoes and season with sea salt and pepper. Cook until the tomatoes just begin to break down. Add the lobster pieces.
Cook the spaghetti in the large pot of boiling salted water. Cook the pasta just short of al dente. Add the drained pasta to the tomato sauce. Toss and heat for 1 – 2 minutes. Top with fresh torn basil and grated parmigiano cheese.
Enjoy!!
Note: You could substitute shrimp with the tails on for the pasta. Saute them in the olive oil in place of the lobster heads.
Seafood Arrabiata with Lobster
By Published: July 12, 2013
- Yield: 4-6 Servings
- Prep: 20 mins
- Cook: 35 mins
- Ready In: 55 mins
This recipe is courtesy of Gabriele Corcos and Debi Mazar from Extra Virgin
Ingredients
- 3/4 pound spaghetti
- 3 1 pound lobsters, steamed
- 5 tablespoons olive oil
- 1/4 -1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine or vermouth
- 1 pint cherry tomatoes sliced in half
- 1 cup chopped tomatoes
- to taste sea salt and ground black pepper
- 12 whole basil leaves
- to taste grated parmiagiano cheese
Instructions
- Gather the ingredients.
To begin, bring a large pot of water to a boil. This will be for the spaghetti. To the other pot add a few inches of water or a can of beer. This pot will be used to steam the lobster.
- Place the lobsters in the pot and steam them for 7-8 minutes. Transfer the lobsters to a bowl and separate the heads from the tails.
- In a large frying pan, heat the olive oil. Add the lobster heads and sauté for 5 minutes.
- Meanwhile, remove the meat from the claws and tails. Cut the lobster into 1” pieces.
- Remove the lobster heads from the frying pan and add the crushed red pepper flakes and garlic. Cook for a few minutes until the garlic just starts to brown. Add the wine and cook until reduced by half. Add the tomatoes and season with sea salt and pepper. Cook until the tomatoes just begin to break down. Add the lobster pieces.
- Cook the spaghetti in the large pot of boiling salted water. Cook the pasta just short of al dente. Add the drained pasta to the tomato sauce. Toss and heat for 1 – 2 minutes. Top with fresh torn basil and grated parmigiano cheese.
- Note: You could substitute shrimp with the tails on for the pasta. Saute them in the olive oil in place of the lobster heads.
- Enjoy!!
