Lobster Pasta With Yellow Tomatoes and Basil
Published September 10, 2013
Fred R. Conrad/The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
4 lobsters, 1 ¼ pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
½ teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped
Nutritional analysis per serving (4 to 6 servings)
65 grams carbs; 480 milligrams cholesterol; 688 calories; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 1611 milligrams sodium; 74 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into ½-inch chunks.
- Step 2
Bring a pot of well-salted water to a boil and cook pasta.
- Step 3
Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
- Step 4
When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.
Private Notes
Comments
Lovely and simple as is. However, you can significantly up the wow factor by making a broth with the lobster shells (shells, onion, celery carrot), straining and reducing it. Add a brandy, cream and a touch of tarragon. Then finish the pasta in it along with the other ingredients in Step 4. Always a winner in my house and not much more work than the simple version here.
Works equally well with shrimp...
Guests raved about this dish - with these modifications: - roasted tomatoes in the oven at 300 for 20 min. - made a lobster stock using the shells, onion, peppercorn and fennel fronds. Reduced to one cup. - used lobster tails, cut into chunks and then sautéed in butter with a sprinkle of seafood seasoning. Added cooking liquid to stock. - after cooking garlic and shallots in oil, added a 1/2 c of white wine and reduced, then added in the stock. - Next added pasta, lobster, tomatoes and basil.
I liked this dish. I made it as the recipe directs. No adds. My yellow tomato was from the farm market so it was very juicy so that plus the olive oil, made a nice sauce for the pasta. I liked this one and will make it again. I wanted lasagnetti but for some reason 2 stores were sold out? I broke up some lasagna noodles instead (leftover ones uncooked).
This was good. Used only one lobster and no stock (had none), added one yellow bell pepper, one tomato, one onion two cloves crushed garlic. At the end, added lots of fresh basil and parsley. It is not a sauce-y sauce, not that wet, but the ingredients good and nice with pasta. Use a lot of olive oil as that, with the cooked down vegetables, will be your sauce. Enjoy!
A few weeks ago I picked up some lobster tails bc they were on sale. They have been hanging out in the freezer waiting for inspiration. This morning they called to me. I put them in the fridge to thaw. When looking for ideas, this recipe stood out. Simple, easy, lots of flavor, lots of room for adding frig ingredients. That’s my style of cooking. I always look at the comments. They are helpful.