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Spicy Lobster Pasta

Spicy Lobster Pasta

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There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.


  • 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)

Recipe Preparation

  • 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.

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 610 Fat (g) 22 Saturated Fat (g) 6 Cholesterol (mg) 181 Carbohydrates (g) 70 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 33 Sodium (mg) 566Reviews SectionNo semblance of heat/spiciness in the dish at ALL. If you want to add a tablespoon of chilli flakes to a dish and call it SPICY, then I have to wonder who this recipe is being made for.Simple and lots of flavor. Tomatoes also were only "okay." Made it the night before for dinner party. Also precooked fresh pasta filled with greens and cheese and scallops. Then reheated sauce with the saved pasta water (which I rarely remember to save) with pasta sitting on top and covered. Then reheated scallops in a separate pan with a little sauce. Very good reviews from guests. Will make this often.Simple, easy, elegant and absolutely delicious recipe. Perfect to impress guests, and fake outstanding culinary skills (just make sure you don’t over cook the pasta!). I’ve made it twice, both times substituting lobster for King Crab legs 🦀. One of my all time favorite recipes from BA.Why in the world would you republish this recipe in the middle of December, when there is ZERO chance of getting decent cherry tomatoes in any market in America?AnonymousSan Francisco12/15/17

Watch the video: Grilled Lobster with Bloody Mary Linguine - Gordon Ramsay (July 2022).


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