SPICY LOBSTER PASTA

By joanmarie

Ingredients

• 12 ounces spaghetti
• Kosher salt
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 1 teaspoon crushed red pepper flakes
• 1 pound cherry and/or Sun Gold 
 tomatoes, halved
• 1 pound picked cooked lobster meat 
or cooked large shrimp
• Freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• Lemon wedges (for serving)

Details

Preparation time 20mins
Cooking time 20mins
Adapted from BONAPETIT.COM

Preparation

Step 1

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 ½ 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.