Recipes // Main Dish Pasta // Spicy Lobster with Pappardelle

Spicy Lobster with Pappardelle

  • 12 oz lobster meat, chopped (from 3 steamed lobsters, 1-1¼ lbs each)
  • 1¾ lbs plum tomatoes cored, shocked and peeled or 1 - 28 oz can of whole, peeled plum tomatoes, no sodium, drained
  • Lobster coral (optional)
  • 3 cloves garlic, peeled
  • 1 jalapeño
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tbsp olive oil
  • 6 oz dried pappardelle, whole wheat
  • ½ cup fresh parsley, chopped
  • Pinch salt
  • Pinch red pepper flakes
  1. Purée drained and peeled tomatoes (canned or fresh) with the coral from the lobster (optional), 1 clove of garlic, 1 inch of jalapeño, salt, sugar and 1 tbsp olive oil.
  2. Pour into saucepan and heat on medium-low heat, bring to boil then reduce to a simmer for 20 minutes, stirring occasionally.
  3. Cook pasta in salted water until it is al dente, just undercooked.
  4. Reserve 1 cup of the pasta water and set aside.
  5. In a large skillet heat 1 tbsp of olive oil, sauté 2 cloves of thinly sliced garlic for 1 minute on medium heat, add the lobster meat and continue sautéing for another minute or 2.
  6. Add well drained pasta and sauté for another 2 minutes.
  7. Add sauce and continue to cook.
  8. If more liquid is necessary add some of the pasta water, little by little.
  9. After 2 minutes, once pasta and sauce is heated through, add chopped parsley. Taste and season with salt and red pepper flakes.
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