Spicy Lobster Pasta
1 onion, finely diced
4 garlic cloves, minced
½-1 tsp or more hot red pepper flakes
2 Tbsp DLM Pure Olive Oil
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
Zest of half of a lemon
*Make your own lobster stock. Or, use Better Than Bouillon Lobster Base (1 tsp per 1 cup water).
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. Cook, stirring, until onions are completely soft, about 10 minutes. Add wine and let reduce briefly for a minute or two. Add the tomato purée, lobster broth, and simmer for 5 minutes. 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.)
Bring a large pot of well-salted water to a boil. Add pasta, cook until al dente, and drain. Reheat the sauce. Place pasta back in pot and add sauce over low heat; toss well. Add the lobster and cook for a minute or two, until just heated through. Mix parsley and lemon zest together, and garnish each serving. The lemon zest really finishes the dish nicely!
Pairs well with La Caña Albariño.