Lobster Pasta With Yellow Tomatoes and Basil

By David Tanis

Lobster Pasta With Yellow Tomatoes and Basil
Fred R. Conrad/The New York Times
Total Time
1 hour
Rating
5(1,323)
Comments
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This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that’s done, go out and enjoy the sunshine while it lasts.

Featured in: The Time Is Right for Lobster

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Ingredients

Yield:4 to 6 servings
  • 4lobsters, 1¼ pounds each, or 1 pound cooked lobster meat
  • 1pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
  • 4tablespoons olive oil
  • 2large shallots, finely diced
  • 4garlic cloves, minced
  • ½teaspoon red pepper flakes
  • 2cups chopped yellow tomato or halved yellow cherry tomatoes
  • Salt and pepper
  • 2handfuls basil leaves, torn or roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

688 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 74 grams protein; 1611 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into ½-inch chunks.

  2. Step 2

    Bring a pot of well-salted water to a boil and cook pasta.

  3. Step 3

    Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.

  4. Step 4

    When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

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Ratings

5 out of 5
1,323 user ratings
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Comments

Maui Maggie

Lovely and simple as is. However, you can significantly up the wow factor by making a broth with the lobster shells (shells, onion, celery carrot), straining and reducing it. Add a brandy, cream and a touch of tarragon. Then finish the pasta in it along with the other ingredients in Step 4. Always a winner in my house and not much more work than the simple version here.

Clyde

Works equally well with shrimp...

Angela

Guests raved about this dish - with these modifications: - roasted tomatoes in the oven at 300 for 20 min. - made a lobster stock using the shells, onion, peppercorn and fennel fronds. Reduced to one cup. - used lobster tails, cut into chunks and then sautéed in butter with a sprinkle of seafood seasoning. Added cooking liquid to stock. - after cooking garlic and shallots in oil, added a 1/2 c of white wine and reduced, then added in the stock. - Next added pasta, lobster, tomatoes and basil.

Kathy

I thought this recipe was simple and delicious. It was an excellent meal and enjoyed on New years Eve . I increased the amount of lobster by about 4 oz. I paired it with Chevalier Montrachet.

ChrisB

I made this last night for my wife and me and it was awesome. I also followed some of the comments to end up making more of a sauce that was flavorful and creamy. I used 2 large lobster tails that I poached gently in the seafood stock I was making, then chilled them before cutting them up for the dish. Seafood stock reduction, wine, a touch of brandy, cream and chopped tarragon made it perfect.

Jane

Not a comment but looking for advice… Want to make 2 versions of this… one without the lobster for a vegan guest joining us for dinner. Clearly can make a portion without the lobster but wondering about other possible ingredients to add?

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