Spicy Lobster Pasta | Dorothy Lane Market
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

Spicy Lobster Pasta

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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