Soul-Satisfying Seafood Pasta
Who doesn’t love a good seafood pasta?
When the seafood is fresh there is simply nothing better. It used to be that lobster was so crazy expensive but with such a plethora of lobster available it is now often the same as or less expensive than other fish. There are so many great combinations, including: shrimp, mussels, and/or clams (in a tomato sauce or a thai coconut curry broth).
There is just something so downright decadent and soul satisfying about it; especially in winter.
The following recipe is a favorite of mine when I want to make a memorable dinner. What’s perfect about is that it’s a meal unto itself. You don’t need side dishes. I came across a recipe in Bon Appetit and it has morphed into this. While cooking the lobster yourself is a rite of passage, if you follow my Instagram, you have seen that most cooks are squeamish when it comes to lobster so I have a spectacular and energy saving idea.
This is what I do when I don’t have the time: call your local fishmonger and have them do it for you. Ask them to cook the lobster and then gently and perfectly take out the meat for you. People want to do right by you, and they want to make you happy, so expect the best and it will happen.
They are artisans, and they are excited about collaborating with their customer. They love you as much as you love them, and they want you to come back. Have you heard this one? “A happy customer tells one person and an unhappy one tells ten.” In this day and age, it can be ten thousand. So share your love of good food with your food purveyors and they will gladly help make your special dinner a success.
A delicious show-stopper recipe. A fantastic option for entertaining or special occasions.
- 1 pound of spaghetti or linguini (or substitute gluten-free)
- kosher salt
- 4 tablespoons unsalted butter
- 4 large shallot chopped fine
- 2 teaspoons crushed red pepper flakes
- 2 pounds small pear-shaped cherry tomatoes, halved (orange or mixed)
- meat from 5 cooked lobsters, gently removed, about two pounds
- 1 tablespoon coarsely ground black pepper
- 1 cup of dry white wine
- 1 cup reserved pasta water
- lemon wedges
- 4 tablespoons olive oil
- 1-2 teaspoon meyers lemon zest
- 1 tablespoon Aleppo pepper, in addition to red pepper
- Turn water on to boil and add 2 tablespoons of salt. While you wait for it to boil, let’s move to the sauce.
- Use large frying pan to dry-roast the pepper the black pepper on medium high heat for 30 or 40 seconds, then add the red pepper flakes for another 30 seconds, or until fragrant. Get it toasty but not burned. Add olive oil to the pan that’s still on medium high and add the shallots and one teaspoon kosher salt, stirring till translucent. You will know when it’s done–watch so it’s cooked but not burned.
- Add the tomatoes and cook them till soft and succulent, then add wine and reduce it down. It should bubble along and become less watery. It will thicken up and become lovely. Add the butter one tablespoon at a time, swirling after each addition. Let it all assimilate and continue to blend. You will see the sauce change color in about 3 minutes, then add the lobster and heat for a couple of minutes and then cover and remove from heat so it will stay tender.
- The salted water should be at a rolling boil by now. Add pasta. Cook till al dente. When done, pull out a reserve cup of water. (Tip: don’t rinse the fucking pasta!) Scoop the pasta out of the water and put into your pre-warmed large serving bowl. Add the sauce on top and lightly toss.
- If needed, add some of the reserved pasta water for a silky finish. Serve with lemon wedges.
Expert Tip: Don’t chop the lobster. Leave it as it is, in beautiful pieces, but split the tails down the middle
Keywords: lobster pasta