Spicy Lobster Pasta
Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
BEER PAIRING
Pair with a Hard Cider, like Crispin® Original.
The fragrant, fruity aroma of fresh-pressed apples in Crispin® Original livens up this rich pasta dish.
The sweetness in this Hard Cider complements the sweetness found in the lobster, while curbing both red pepper spiciness and anchovy saltiness. And Crispin® Original’s delicate, floral aroma? It mirrors the herbal oregano in the dish, while the acidity in the cider contrasts the earthiness of the shallots and minced garlic in this dish.
INGREDIENTS
1 pound spaghetti
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
2 anchovy fillets
1 teaspoon red pepper flakes
1 pound cherry tomatoes, halved
½ cup fish or chicken stock
½ teaspoon fresh oregano, chopped
1 pound steamed lobster meat, chopped
1 tablespoon fresh parsley, chopped
Shaved Parmigiano Reggiano, for serving
PREPARATION
STEP 1
Bring a large pot of salted water to boil. Cook spaghetti until al dente, about 9 minutes. Reserve ¼ cup of pasta water, then strain pasta from water.
STEP 2
In a large sauté pan, heat oil over medium heat. Sauté garlic, shallot, anchovies and red pepper flakes until shallots are translucent, about 3 minutes. Add tomatoes, stock, reserved pasta water and oregano. Bring to a boil over medium-high heat and simmer for 10 minutes. Add lobster and cook for an additional 2 minutes until lobster is heated through. Taste and add salt and pepper if needed.
STEP 3
Add spaghetti to sauce and toss to combine. Garnish with parsley and serve with shaved Parmigiano Reggiano, if desired.
Ingredients
INGREDIENTS
1 pound spaghetti
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
2 anchovy fillets
1 teaspoon red pepper flakes
1 pound cherry tomatoes, halved
½ cup fish or chicken stock
½ teaspoon fresh oregano, chopped
1 pound steamed lobster meat, chopped
1 tablespoon fresh parsley, chopped
Shaved Parmigiano Reggiano, for serving
Preparation
PREPARATION
STEP 1
Bring a large pot of salted water to boil. Cook spaghetti until al dente, about 9 minutes. Reserve ¼ cup of pasta water, then strain pasta from water.
STEP 2
In a large sauté pan, heat oil over medium heat. Sauté garlic, shallot, anchovies and red pepper flakes until shallots are translucent, about 3 minutes. Add tomatoes, stock, reserved pasta water and oregano. Bring to a boil over medium-high heat and simmer for 10 minutes. Add lobster and cook for an additional 2 minutes until lobster is heated through. Taste and add salt and pepper if needed.
STEP 3
Add spaghetti to sauce and toss to combine. Garnish with parsley and serve with shaved Parmigiano Reggiano, if desired.
