The Angry Lobster Lumache Pasta
The Angry Lobster Lumache Pasta
Ingredients
For the Lobster
- 2 lobster tails, about 6-8 ounces each, thawed if frozen
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Angry Sauce
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces lumache pasta
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons butter, unsalted
Instructions
- 1
Prepare the lobster tails: Using kitchen shears, cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pull the meat out of the shell, leaving it attached at the base of the tail. Place the meat on top of the shell. Pat dry with paper towels.
⏱️ 10 min
- 2
Season the lobster: In a small bowl, combine 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Brush this mixture evenly over the exposed lobster meat.
⏱️ 5 min
- 3
Cook the lobster: Heat a large skillet over medium-high heat. Add the seasoned lobster tails, meat-side down, and cook for 3-4 minutes until lightly browned. Flip the tails and cook for another 2-3 minutes, or until the meat is opaque and cooked through. Remove from skillet and set aside. Once cool enough to handle, roughly chop the lobster meat into bite-sized pieces.
⏱️ 7 min
- 4
Start the angry sauce: In the same skillet (no need to clean), add 2 tablespoons olive oil over medium heat. Add the finely diced shallot and cook until softened, about 3-4 minutes. Add the 3 minced garlic cloves and 1/2 teaspoon red pepper flakes, cooking for 1 minute until fragrant.
⏱️ 5 min
- 5
Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
⏱️ 5 min
- 6
Simmer the sauce: Add the crushed tomatoes, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently cook for 15 minutes, stirring occasionally.
⏱️ 15 min
- 7
Cook the pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the lumache pasta and cook according to package directions until al dente.
⏱️ 10 min
- 8
Finish the sauce: After 15 minutes, stir in the chopped fresh basil and parsley into the sauce. Add the cooked lobster meat and stir to combine. Taste and adjust seasoning as needed.
⏱️ 3 min
- 9
Combine pasta and sauce: Drain the cooked lumache pasta, reserving 1/2 cup of the pasta water. Add the drained pasta directly to the skillet with the sauce and lobster. Add the grated Parmesan cheese and butter, tossing to combine. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 10
Serve: Divide the pasta among serving bowls. Garnish with extra fresh basil and parsley, and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Angry Lobster Lumache Pasta
For the Lobster
- 2 lobster tails, about 6-8 ounces each, thawed if frozen
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Angry Sauce
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Pasta
- 12 ounces lumache pasta
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons butter, unsalted
Instructions
- 1
Prepare the lobster tails: Using kitchen shears, cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pull the meat out of the shell, leaving it attached at the base of the tail. Place the meat on top of the shell. Pat dry with paper towels.
⏱️ 10 min - 2
Season the lobster: In a small bowl, combine 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Brush this mixture evenly over the exposed lobster meat.
⏱️ 5 min - 3
Cook the lobster: Heat a large skillet over medium-high heat. Add the seasoned lobster tails, meat-side down, and cook for 3-4 minutes until lightly browned. Flip the tails and cook for another 2-3 minutes, or until the meat is opaque and cooked through. Remove from skillet and set aside. Once cool enough to handle, roughly chop the lobster meat into bite-sized pieces.
⏱️ 7 min - 4
Start the angry sauce: In the same skillet (no need to clean), add 2 tablespoons olive oil over medium heat. Add the finely diced shallot and cook until softened, about 3-4 minutes. Add the 3 minced garlic cloves and 1/2 teaspoon red pepper flakes, cooking for 1 minute until fragrant.
⏱️ 5 min - 5
Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.
⏱️ 5 min - 6
Simmer the sauce: Add the crushed tomatoes, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently cook for 15 minutes, stirring occasionally.
⏱️ 15 min - 7
Cook the pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the lumache pasta and cook according to package directions until al dente.
⏱️ 10 min - 8
Finish the sauce: After 15 minutes, stir in the chopped fresh basil and parsley into the sauce. Add the cooked lobster meat and stir to combine. Taste and adjust seasoning as needed.
⏱️ 3 min - 9
Combine pasta and sauce: Drain the cooked lumache pasta, reserving 1/2 cup of the pasta water. Add the drained pasta directly to the skillet with the sauce and lobster. Add the grated Parmesan cheese and butter, tossing to combine. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 10
Serve: Divide the pasta among serving bowls. Garnish with extra fresh basil and parsley, and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 2 min