Spicy Lobster Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 707
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 97
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 36
- Cholesterol
- 144
- Sodium
- 1194
- Total: 1 hr
- Active: 20 min
Ingredients
2 tablespoons olive oil
1/4 teaspoon crushed red chile flakes
4 cloves garlic, minced
1 Fresno chile, minced (leave in the ribs and seeds for extra spice)
1 medium yellow onion, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes (preferably San Marzano)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spaghetti
Two 8-ounce lobster tails, fresh or frozen and defrosted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Good-quality extra-virgin olive oil, for drizzling, optional
Directions
- Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
- Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
- Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
- Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.