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Soul-Satisfying Seafood Pasta

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  • Author: Teri Turner
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


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


  1. Turn water on to boil and add 2 tablespoons of salt. While you wait for it to boil, let’s move to the sauce.
  2. 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.
  3. 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.
  4. 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.
  5. 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