Name: Spicy Lobster Pasta with Sungold Tomato Sauce
Ingredients: 2 tablespoons chili oil (substitute with extra-virgin olive oil if needed and add more chili flakes, if desired), plus more for finishing the dish; 1/2 cup fresh breadcrumbs; 1 finely minced anchovy, optional; Pinch of chili flakes; 1 small garlic clove, grated on a microplane; Zest of 1 lemon; 1 tablespoon finely chopped chives; 1 teaspoon finely chopped fresh tarragon; 16 ounces Sungold cherry tomatoes; 2 garlic cloves; 1/4 cup heavy cream; 1 tablespoon extra-virgin olive oil; 1 large shallot, finely minced; 1/2 teaspoon chili flakes; 1 tablespoon lobster bouillon, optional; 1/2 cup dry white wine; 4 sprigs tarragon; 8 ounces red cherry tomatoes (or more Sungolds, if desired); 1/2 cup mascarpone cheese; 4 tablespoons butter; 2 ounces Parmesan cheese, ground in a food processor, plus more for serving if desired; Splash of white wine vinegar, to taste; 1 pound cooked lobster meat, cut into bite-sized chunks; Kosher salt and freshly ground black pepper; 12 ounces long pasta, such as fettuccine, linguine, riccia, fusilli con buco, etc.; 1–2 Fresno chiles, very thinly sliced, optional

Spicy Lobster Pasta with Sungold Tomato Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amanda
Yield: 4 servings 1x

Description

Impress your guests with this decadent Spicy Lobster Pasta, featuring sweet Sungold tomatoes, a rich mascarpone sauce, and crispy, spicy breadcrumbs.

Ingredients

Scale

SPICY BREADCRUMBS:

2 tablespoons chili oil (substitute with extra-virgin olive oil if needed and add more chili flakes, if desired), plus more for finishing the dish
1/2 cup fresh breadcrumbs
1 finely minced anchovy, optional
Pinch of chili flakes
1 small garlic clove, grated on a microplane
Zest of 1 lemon
1 tablespoon finely chopped chives
1 teaspoon finely chopped fresh tarragon

LOBSTER PASTA:

16 ounces Sungold cherry tomatoes
2 garlic cloves
1/4 cup heavy cream
1 tablespoon extra-virgin olive oil
1 large shallot, finely minced
1/2 teaspoon chili flakes
1 tablespoon lobster bouillon, optional
1/2 cup dry white wine
4 sprigs tarragon
8 ounces red cherry tomatoes (or more Sungolds, if desired)
1/2 cup mascarpone cheese
4 tablespoons butter
2 ounces Parmesan cheese, ground in a food processor, plus more for serving if desired
Splash of white wine vinegar, to taste
1 pound cooked lobster meat, cut into bite-sized chunks
Kosher salt and freshly ground black pepper
12 ounces long pasta, such as fettuccine, linguine, riccia, fusilli con buco, etc.
1–2 Fresno chiles, very thinly sliced, optional

Cook Mode Prevent your screen from going dark

Instructions

Add the chili oil to a large skillet set over medium heat. Once hot, stir in the breadcrumbs, minced anchovy, chili flakes, and grated garlic. Cook, stirring frequently, for 5–7 minutes, until the breadcrumbs are golden and crisp. Transfer to a small bowl and stir in the lemon zest, chives, and tarragon. Season to taste with kosher salt and freshly ground black pepper. Set aside and wipe out the skillet.
Put a large pot of water to boil over high heat.
To make the Sungold tomato sauce: Using an immersion blender (or blender), combine the Sungolds, garlic cloves, and heavy cream; puree until as smooth as possible. Strain the mixture into a small mixing bowl.
Heat the large skillet over medium heat; once hot, add the olive oil, shallot, and a pinch of salt. Cook, stirring occasionally, until the shallot has softened, about 3 minutes. Add the chili flakes and lobster bouillon, if using. Cook for about 1 minute. Deglaze the pan with the wine and cook for 1–2 minutes, until the wine has almost completely reduced. Add the tomato puree and whole tarragon sprigs, bring to a simmer, and cook for 5 minutes, until the mixture has begun to reduce. Stir in the whole cherry tomatoes. Cook for an additional 12–16 minutes, until the sauce is reduced and thick and the cherry tomatoes have started to soften and burst.
In the meantime, cook the pasta in salted water to al dente according to the package directions. Drain the pasta, reserving 1 cup of pasta cooking water.
Once the sauce is thickened, remove the tarragon sprigs. Reduce the heat to low and stir in the mascarpone and butter. Once mixed, gradually add the Parmesan, stirring until fully melted. Season to taste with a splash of white wine vinegar, kosher salt, and freshly ground black pepper. Raise the heat to medium-low and stir in the lobster chunks to warm through. Add the pasta and toss to coat. Cook for an additional 1–2 minutes to marry the sauce and pasta, adding pasta water as needed to adjust the consistency to keep it glossy and saucy enough to coat the noodles. To serve, top the pasta with the spicy breadcrumbs and Fresno chilies, if using. Optionally, drizzle with a little chili oil when serving.