07 Lobster Pasta (for StarryNight003)

Lobster Pasta with Yellow Tomatoes and Basil (for StarryNight003)

Recipe by David Tanis at http://www.nytimes.com/recipes/1015088/Lobster-Pasta-With-Yellow-Tomatoes-and-Basil.html



Total time: 1 hour
Yield: 4 to 6 servings

Ingredients:

4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta*
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped

(*such as mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini)

Preparation:

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 1/2-inch chunks.

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

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. 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.

Note from P.: Lobster can be substituted with shrimp, prawns, or any firm-meat crustaceans.