Lobster Pasta With Yellow Tomatoes and Basil

Name: Lobster Pasta With Yellow Tomatoes and Basil
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat; 1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini; 4 tablespoons olive oil; 2 large shallots, finely diced; 4 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 2 cups chopped yellow tomato or halved yellow cherry tomatoes; Salt and pepper; 2 handfuls basil leaves, torn or roughly chopped

By David Tanis

Total Time: 1 hour
Rating: 5(1,268)
Comments: Read comments

This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that’s done, go out and enjoy the sunshine while it lasts.

Featured in: The Time Is Right for Lobster

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Ingredients

Yield:4 to 6 servings

4lobsters, 1¼ pounds each, or 1 pound cooked lobster meat
1pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4tablespoons olive oil
2large shallots, finely diced
4garlic cloves, minced
½teaspoon red pepper flakes
2cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2handfuls basil leaves, torn or roughly chopped

Ingredient Substitution Guide

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Preparation

Step 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 ½-inch chunks.
Step 2
Bring a pot of well-salted water to a boil and cook pasta.
Step 3
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.
Step 4
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.

Ratings

5 out of 5

1,268 user ratings

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Comments

Maui Maggie7 years ago

Lovely and simple as is. However, you can significantly up the wow factor by making a broth with the lobster shells (shells, onion, celery carrot), straining and reducing it. Add a brandy, cream and a touch of tarragon. Then finish the pasta in it along with the other ingredients in Step 4. Always a winner in my house and not much more work than the simple version here.

Clyde7 years ago

Works equally well with shrimp...

Angela6 years ago

Guests raved about this dish - with these modifications: - roasted tomatoes in the oven at 300 for 20 min. - made a lobster stock using the shells, onion, peppercorn and fennel fronds. Reduced to one cup. - used lobster tails, cut into chunks and then sautéed in butter with a sprinkle of seafood seasoning. Added cooking liquid to stock. - after cooking garlic and shallots in oil, added a 1/2 c of white wine and reduced, then added in the stock. - Next added pasta, lobster, tomatoes and basil.

Elizabeth18 hours ago

First, this was delicious and kept well in 3 more single portions in the fridge for weeknight dinners for three days. Second, I made it with shrimp because lobster was sold out - again, fine. Third, I was concerned about the calories, so I cut the amount of pasta in half, and it was perfect. My Whole Foods carried the exact pasta in the photo, and I can attest it is a fun shape to eat.

Emily5 days ago

Pretty simple and delicious recipe that keeps yummy savory lobster flavor. Turned out great with some fresh tagliatelle. I shelled and cut the two tails into pieces, reserving the shell. After cooking the lobster in some butter and oil with the shells, I removed it and followed the rest of recipe. Garnish with some parm. Will definitely be making this again!

CFL1 week ago

Took hints from Maui Maggie, Clyde and others and then often sub jumbo or X-Large shrimp for the lobster. If including lobster tail, I take it out of the shells and cut into chunks. I’ve found that shrimp may cook faster than lobster. I do make a stock from the lobster and shrimp shells as suggested. Very good recipe! Thanks for all the suggestions from readers.

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