Servings: 4
Ingredients
- 1 lb lobster meat (ShopLobster’s raw claw & knuckle meat is perfect for this recipe)
- 1 lb angel hair pasta
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 tbsp Calabrian chili oil (adjust to taste)
- 2 cups marinara sauce
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 tbsp chili flakes (adjust to taste)
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
Prepare the Lobsters:
- If using fresh lobster, cook it first by boiling or steaming until the shell turns bright red and the meat is opaque. Remove the meat from the shell and cut into bite-sized pieces. Set aside.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.Add the shallots and cook until translucent, about 3–4 minutes.Add the garlic and cook for another 1–2 minutes, until fragrant.Pour in the white wine and let it simmer until reduced by half, about 2–3 minutes.Stir in the Calabrian chili oil, marinara sauce, dried basil, oregano, and chili flakes. Let the sauce simmer for 5–7 minutes. Season with salt and pepper to taste.
Combine Ingredients:
- Add the lobster meat to the sauce and cook for an additional 2–3 minutes, until heated through.Add the cooked pasta to the skillet and toss to coat evenly. Use reserved pasta water to loosen sauce if needed.Garnish with fresh basil leaves.
Serve:
- Divide the pasta and lobster mixture among plates and serve immediately. Adjust spice levels to taste by modifying the amount of Calabrian chili oil and chili flakes.
Tried this recipe?Let us know how it was!
