Lobster Pasta With Yellow Tomatoes Basil Recipes

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• 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.
• 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.

SPICY LOBSTER PASTA

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
• Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
• Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
• Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
• Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

PASTA FONTINA WITH LOBSTER

Steps:

• Shred fontina cheese in a food processor.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

PASTA WITH MARINATED TOMATOES AND LOBSTER

Steps:

• Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
• Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
• Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.

LOBSTER PASTA WITH YELLOW TOMATOES & BASIL

Steps:

• 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 1/2 " chunks. 2. Bring a pot of well-salted water to so boil and cook pasta. 3. Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots & cook for 1 minute, without browning. Add garlic and red pepper & cook for 1min. 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. 4. When pasta is al dente, drain, add to skillet, and season with salt and pep. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.