Spicy Lobster Pasta | Dorothy Lane Market

Spicy Lobster Pasta

PREP TIME 15 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • ½ tsp hot red pepper flakes, or more to taste
  • 2 Tbsp DLM Pure Olive Oil
  • ¼ tsp salt and pepper, to taste
  • ½ cup white wine
  • 2 cups tomato purée
  • 1½ cups lobster stock
  • ½ cup heavy cream
  • 1 lb bucatini pasta
  • 1½ lbs cooked lobster meat, chopped
  • 3 Tbsp chopped parsley
  • ½ lemon, zested

INSTRUCTIONS

1
In a deep sauce pot over medium heat, sauté the onion, garlic, and hot pepper flakes with olive oil. Season generously with salt and pepper.
2
Cook, stirring, until onions are completely soft, about 10 minutes.
3
Add wine and let reduce briefly for a minute or two.
4
Add the tomato purée, lobster broth, and simmer for 5 minutes.
5
Add cream and continue to cook until sauce has thickened somewhat, about 5 more minutes. Turn off heat and adjust seasoning. (It should be spicy. If not, adjust to your liking.)
6
Bring a large pot of well-salted water to a boil. Add pasta, cook until al dente, and drain.
7
Reheat the sauce.
8
Place pasta back in pot and add sauce over low heat; toss well.
9
Add the lobster and cook for a minute or two, until just heated through.
10
Mix parsley and lemon zest together, and garnish each serving. The lemon zest really finishes the dish nicely!

Reviews

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Mar 4th 2022

This was fantastic! Thank you, Chef Carrie!

- Rob

Dorothy Lane Market says:

Thank you Rob for trying the recipe and letting us know! We appreciate it. We will let Chef Carrie know. 

Spicy Lobster Pasta

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • ½ tsp hot red pepper flakes, or more to taste
  • 2 Tbsp DLM Pure Olive Oil
  • ¼ tsp salt and pepper, to taste
  • ½ cup white wine
  • 2 cups tomato purée
  • 1½ cups lobster stock
  • ½ cup heavy cream
  • 1 lb bucatini pasta
  • 1½ lbs cooked lobster meat, chopped
  • 3 Tbsp chopped parsley
  • ½ lemon, zested

INSTRUCTIONS

1
In a deep sauce pot over medium heat, sauté the onion, garlic, and hot pepper flakes with olive oil. Season generously with salt and pepper.
2
Cook, stirring, until onions are completely soft, about 10 minutes.
3
Add wine and let reduce briefly for a minute or two.
4
Add the tomato purée, lobster broth, and simmer for 5 minutes.
5
Add cream and continue to cook until sauce has thickened somewhat, about 5 more minutes. Turn off heat and adjust seasoning. (It should be spicy. If not, adjust to your liking.)
6
Bring a large pot of well-salted water to a boil. Add pasta, cook until al dente, and drain.
7
Reheat the sauce.
8
Place pasta back in pot and add sauce over low heat; toss well.
9
Add the lobster and cook for a minute or two, until just heated through.
10
Mix parsley and lemon zest together, and garnish each serving. The lemon zest really finishes the dish nicely!

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