This recipe is inspired by a Bon Appetite Magazine article I saw in 2016. I changed it up by making my own stock with the leftover lobster shells.
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife, chef’s knife, and tomato knife
- Citrus zester
- Large pot
- Large frying pan
- 1 Lb of spaghetti or linguini (or substitute gluten-free)
- Kosher salt
- 4 tablespoons olive oil
- 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 cooked lobsters, gently removed, about 1 per person
- 1 LB shrimp, shells off and de-veined
- 1 tablespoon coarsely ground black pepper
- 1 cup of dry white wine
- 1 cup reserved pasta water
- lemon wedges
- 1–2 teaspoon Meyer lemon zest
- 1 tablespoon Aleppo pepper, in addition to red pepper
If you’re feeling a little experimentative, it’s fun to make your own lobster stock. It’s easy and quick to make and takes the pasta from spectacular to over the top heavenly. Feel free to buy lobster stock or cook it in regular water if it’s more than you have time for today.
In a large pot over medium heat, sauté the onions and celery in 2 Tbsp olive oil and 2 tsp salt, until getting caramelized. Then add the lobster shells and sauté for a couple of minutes on high heat, stirring. Then cover with water, turn down the heat and simmer for about 20 min. Drain. Now you have delicious lobster stock. At the same time, in a separate pot have some additional water boiling so that if needed, you can add to the drained stock.
In the lobster stock, poach the shrimp for one minute and set aside.
In a large frying pan, dry-roast the black pepper on medium high heat for a few seconds, then add the red pepper flakes for a few more seconds, or until fragrant. Add the remaining 2 Tbsp of olive oil to the pan, along with the butter, shallots and 1 teaspoon kosher salt. Stir till translucent. You will know when it’s done–watch so that it’s cooked, but not burned.
Add the tomatoes and cook them till soft and succulent. Then add wine and reduce down. It should bubble along and become less watery and thicken up to become lovely. Then add 2 tbsp of 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 shrimp and heat for a couple of minutes. Cover and remove from heat so it will stay tender.
Add the pasta or gluten-free pasta to the boiling lobster stock. Cook till al dente. When done, pull out a reserve cup of water. (Tip: don’t rinse the 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.
Tip: Don’t chop the lobster. Leave it as it is, in beautiful pieces, but split the tails down the middle.
Keywords: seafood pasta, gluten free pasta