Lobsta Pasta

 

photo (5)photophoto (4)photophoto (2)photo (5)What could be better than 2 of my most favorite foods together ? Lobster and Pasta and no wrangling with a messy lobster, just yummy lobster meat and tomatoes with pasta. I just adore this combo and while it may be a tad rich there is no heavy sauce just delicious fresh ingredients.  I picked up the lobster meat at Grace’s Marketplace in Greenvale and I also use Roslyn Seafood Gourmet on Willis Avenue.  I call ahead because they don’t always have it on hand so you may have to order ahead of time.
I got this recipe from the NY Times Wednesday dining Section and made a few adjustments to my liking. It is perfect for the summer, winter, spring or fall. I actually think it’s a perfect way to serve Lobster and the lobster goes pretty far in a recipe like this.
* 4-6 servings, or increase ingredients and make it for more.

Ingredients:

1 lb. cooked lobster meat

1 lb. pasta such as bucatini, lasagnetti, rigatoncini, or long ziti, macaroni or any sturdy type pasta.

4 tablespoons olive oil

2 large shallots finely diced

4 garlic cloves, minced

1/4 – 1/2 teaspoon red pepper flakes (this was spicy so you may want to adjust to your liking)

app. 2 cups chopped cherry tomatoes or little grape tomatoes if you can find yellow tomatoes mix them in with the red tomatoes, I used a whole container , I sliced in 1/2 .

–I put 1/2 teaspoon of kosher salt and a few grinds of the pepper mill on tomatoes. I added a teeny bit more salt, you’ll have to taste for it –taste a piece of tomato and you’ll know if you need more salt and pepper.

app. 2 handfuls basil leaves, torn or roughly chopped–obviously this adds a bit of punch to the plate but not entirely necessary.

Directions:

Bring a pot of well salted water to a boil and cook pasta according to directions for al dente.

Pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for a couple of minutes till shallots soften without browning. Add garlic and red pepper and cook down for another minute or so. Add tomatoes and season generously with salt and pepper, I like to break down the tomatoes a little, so I cooked for about 15 minutes.  Add lobster meat to skillet, stir to coat and heat through for another 5 minutes. Turn off heat until pasta is ready.

When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a wide bowl or platter. Add basil, toss once more and serve immediately. Keep a little pasta water on hand if you need to moisten pasta.

This was amazingly delicious, and what the hey we’re worth it right?

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