Lobster Pasta

There’s something special about lobster pasta you’ve prepared yourself…

Ingredients
SERVINGS: 4

  • 340 grams of spaghetti
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 450 grams cherry and/or Sun Gold tomatoes, halved
  • 450 grams picked cooked lobster meat
  • Freshly ground black pepper
  • 1 teaspoon finely grated lemon zest
  • Lemon wedges (for serving)
  • Preparation

Total: 20 MIN

  1. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
  2. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
  3. Add lobster meat to skillet and toss to coat. Add pasta and ½ cup reserved pasta cooking liquid; season with salt and pepper. Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
  4. Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.