Pasta With Lobster, Chorizo and Peas
Published June 15, 2004
Brian Palmer for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
½ cup coarsely chopped chorizo
6 tablespoons extra virgin olive oil
1 cup chunked cooked lobster meat
1 cup peas, defrosted if frozen
½ pound fettuccine or other long pasta
Crushed red pepper flakes to taste
Coarse salt to taste
Preparation
- Step 1
Bring a large pot of water for pasta to a boil, and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
- Step 2
Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately, with Duvel.
Private Notes
Comments
Chorizo is not considered especially mild, though, generally – did you use the chorizo?
Added fresh basil, Asiago cheese, and used garlic olive finishing oil before serving. Red pepper flakes at end and sauteed garlic. Pepped it up nicely.
So simple and over-the-top taste! Used 2 lobster tails, meat removed and saute4d in a little butter. A light pasta seemed appropriate so I used angel hair and it was just right for a hot night!
Ouch! Chorizo flavor dominates everything.
So easy, so good. Add some chives if you have them. Works with lobster, shrimp, crab. Noms.
This is great! I steamed two lobster tails in a large pot, then added water to that broth to cook the spaghetti. Removed meat from shells and added shells back to pot until ready to cook spaghetti, removed shells and added spaghetti. Cooked chorizo and frozen peas, added lobster at very end before combining with the pasta, a small amount of oil, and some of the pasta water. Nice on hot night with a salad.