Pasta with Lobster

By dyannucci

MA Extremely good
Paccheri large rigatoni too heavy for this dish

Ingredients

• 1 package of Paccheri pasta Use taglioini or tagliatelle or fettuccine
• 1 lb lobster tail meat, removed from shell and cut into small dice Can also use shrimp, bay scallops even shrimp But frozen lobster cold water
• 1/4 cup grapeseed oil
• 1 Tablespoon minced garlic
• Pinch of crushed red pepper
• 1/2 cup white wine
• 1/4 cup cognac or brandy
• 5 cups pomodoro sauce (see recipe on previous page)
• 2 Tablespoons heavy cream
• 1 cup sweet green peas
• 3 Tablespoons chopped Italian parsley
• 3 Tablespoons chiffonade of basil
• Salt and pepper

Details

Servings 4

Preparation

Step 1

In a large pot of boiling salted water, cook paccheri according to
package instructions (12-13 minutes). Constantly stir the paccheri
to eliminate sticking to bottom of pot due to the heavy weight of
the pasta.
In a large saute pan, heat grapeseed oil on medium to high heat.
Add lobster and saute 2 minutes. Add garlic and crushed red
pepper. Oeglaze the pan with wine and brandy. Add the
pomodoro sauce and simmer for 3-4 minutes. Stir in heavy
cream. Add the cooked pasta to the sauce and toss to coat all the
paccheri with the sauce. Add the sweet peas, parsley and basil.
Toss pasta again to incorporate all ingredients and serve. Serves
4 to 6.