Lobster Pasta with Shallots, Tomatoes, and Basil
We’re so excited to carry Cold Cracked Lobster from our friends at Ready Seafood. The meat is extracted from the shell without heat or steam, making it easy for you to enjoy the sweet flavor of lobster without the hassle of the shell. This pasta recipe embraces the delicate and succulent Cold Cracked Lobster.
½ lb bucatini pasta
2 Tbsp DLM Extra-Virgin Olive Oil
1 shallot, minced
2 garlic cloves, minced
Pinch of red pepper flakes
8 oz cold cracked, raw, knuckle claw lobster meat, thawed and drained
1 cup multi colored cherry tomatoes, halved
1 handful basil leaves
Salt and pepper to taste
Bring a pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
In a sauté pan, heat the olive oil and add the shallot, garlic, red pepper flakes, and lobster. Heat over medium-high heat until lobster is just cooked through, about 3-5 minutes.
Toss the pasta with the lobster mixture, cherry tomatoes, and basil leaves, and season to taste with salt and pepper.
SERVINGS: Makes 2 servings
ALLERGENS: Shellfish, Wheat
