Lobster Spaghetti
Old money meets spaghetti.
Servings: 4
Ingredients:
1 lb. spaghetti
1.5 - 2 cans (28 oz.) San Marzano tomatoes
6 lobster tails, halved lengthwise and chopped
All-purpose flour
Salt & pepper
Olive oil
1/2 large yellow onion, minced
3 garlic cloves, peeled and crushed
1/4 cup white wine
1 red fresno pepper (or similar spicy red pepper), chopped
2 tbs. butter
Crushed red pepper
Garlic powder
Dried oregano
1/4 cup fresh Italian parsley, chopped (for garnish)
Add the cans of tomatoes to a large mixing bowl, and break down the tomatoes with your hands. Get dirty! You want the majority of the tomatoes broken apart - but a few little chunks of tomato here and there is good. In fact, we like that! Set aside.
Bring a large pot to a boil for the pasta. Once water starts boiling, salt heavily.
Cut lobster tails in half lengthwise. We like to use a whole half of lobster tail to top each portion of pasta, so if you’re making 4 servings, leave 4 half tails in the shell and remove the meat from the remainder and cut into small chunks. If you prefer to cut up all the meat and discard the shells, you can do that too.
Salt & pepper about 3/4 cup all-purpose flour and spread onto a plate. Lightly dredge cut lobster in the flour.
Heat about 1/4” olive oil in a large frying pan over medium high heat. Sear the lobster pieces all over, and remove them to a plate as they brown. Only about 1-1 1/2 minutes, as we don’t want to cook all the way through.
Scrape browned bits from the bottom of the pan. Add onions, garlic, and Fresno pepper to the oil. Cook until tender.
Add white wine. Cook down about 1 minute.
Add crushed tomatoes and butter. Season tomato sauce with salt, pepper, crushed red pepper, and garlic powder to taste. Combine and let sauce simmer for about 15 mins.
While the sauce is cooking, add pasta to boiling water. Check instructions on your pasta for cooking al dente - it will vary based on whether your pasta is fresh or dried. (See recipe: How to Cook Pasta Al Dente)
Add lobster to sauce and cook for a couple minutes, keeping heat at a simmer.
Using tongs, start adding your cooked pasta into your sauce. DO NOT drain your pasta. Lightly fold pasta into your sauce until fully coated.
Add a ladle of pasta water.
Salt & pepper to taste again if needed.
Serve on individual plates/pasta dishes and garnish with chopped parsley.
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