Slightly Spicy Lobster Pasta

Slightly Spicy Lobster Pasta

Mark Murrell
Nothing will warm your belly and heart better than a delicious and refreshing lobster pasta. The sweet, fresh lobster is complemented beautifully by the lemon and a dash of heat from the red pepper flakes. Amazing how these few ingredients create great depth of flavor! Chef Mac Arrington

Wine: Any dry white wine, champagne, viognier, or unoaked and buttery chardonnay. Use the same wine you plan to drink in this recipe if possible. Unless, of course, it is really pricey. Leave that to drink!

!split!

For the Main Event

  • ½ lb hand-picked lobster meat, diced small
  • 2 cloves garlic, minced
  • 3 scallions, chopped
  • 2 cloves lemon, zested & juiced
  • 2 tsp crushed red pepper flakes
  • ¼ cup white wine
  • 1 tomato, diced
  • 1 Tbsp fresh basil, chopped
  • 8 oz whole wheat linguini
  • Parmesan, shredded, as needed
  • Salt & FGBP to taste

For the Main Event

Bring a pot of heavily salted water to a boil. Cook the pasta al dente. Whole wheat pasta generally takes 12 minutes to cook, depending on altitude. Pour two tablespoons of olive oil to a non-stick pan over medium heat. Add the garlic, scallions, lemon zest, and crushed red pepper after the pan heats thoroughly, cooking for 30 seconds. Add the lobster meat and cook only long enough to make it warm, not hot (30 seconds).

Deglaze the pan with white wine and lemon juice. Add the tomato, salt, freshly ground black pepper and chopped basil. Cook for another two to three minutes. For dried basil, use one teaspoon, making sure to give it a rub between your fingers before adding.

Swirl in ¼ cup of the pasta water to your pan to create a thicker sauce. Add the cooked pasta and toss until coated and mixed. If your pasta looks oily, swirl in a little more pasta water until it looks creamy! Portion and top with a little shredded parmesan, or a lot!