top of page

Spicy Lobster Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

  • 1/2 lb. capellini

  • 1/4 - 1/2 lb. lobster meat, chopped

  • 2 tbsp. salted butter

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 6 oz. tomato paste

  • 1 tbsp. crushed Calabrian chili pepper

  • 1/2 tsp. salt

  • 1/4 tsp. sugar

  • 1/4 cup brandy

  • 3/4 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/4 cup Italian parsley, finely chopped

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, heat the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  2. Add the tomato paste, Calabrian chili pepper, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

  3. Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes.

  4. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

  5. Add the lobster and let simmer for 3-4 minutes on low heat. Stir in the chopped Italian parsley.

  6. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  7. Strain the pasta and add it to the pan along with the spicy lobster sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  8. Plate and top with more parsley and serve!

Comentários


bottom of page