60 minutes
A sophisticated lobster pasta dish with the bright summer flavors of yellow tomatoes and fresh basil.
Lobster, cooked and chopped
0 lb
Mafaldine Pasta, cooked until al dente
0 oz
Yellow Cherry Tomatoes, halved
0 oz
Shallots, finely diced
0 oz
Garlic, minced
cloves
Fresh Basil Leaves, torn
0 oz
tablespoons
teaspoons
to taste
to taste
1. Cook Lobsters
Place lobsters in a large pot of boiling water and let them cook for about 6 minutes. Cool the lobsters, remove the meat, and chop it into bite-sized, 1/2-inch chunks.
2. Cook Pasta
Cook pasta in a pot of well-salted boiling water until it's al dente. Once cooked, drain and set aside.
3. Sauté Shallots
In a wide skillet, heat olive oil over a medium flame. Sauté the finely diced shallots until translucent but not brown.
4. Add Garlic and Pepper Flakes
Add minced garlic and red pepper flakes to the skillet and sauté for about a minute.
5. Warm Through Tomatoes
Add the yellow tomatoes to the skillet and warm them through, maintaining their shape.
6. Add Lobster Meat
Stir in the cooked lobster meat to the skillet and heat through, then turn off the heat.
7. Combine Pasta and Sauce
Add the cooked pasta to the skillet with the sauce. Season with salt and pepper to taste, and toss well.
8. Final Touch
Sprinkle torn basil leaves over the pasta and toss once more before serving.
Sauté shallots and garlic in lobster-infused butter, adding a splash of white wine to reduce and deglaze.
Ensure your lobster is fresh and preferably live. If using frozen, thaw it gently in the refrigerator to retain its texture.
Cook down the tomatoes to enhance their natural sugars and finish with a swirl of butter for a rich emulsion.
Opt for durum wheat spaghetti or linguine and cook al dente in heavily salted water, reserving some pasta water for sauce adjustment.
Choose yellow tomatoes for their low acidity and sweetness. Gently peel them after blanching and seed and dice for uniform texture.
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