We spent our fifth anniversary on the Amalfi Coast a few years ago, and one of our hotels had the most amazing lobster and martini bar. Their lobster pasta was one of the most memorable dinners of our trip. During our weekend at the Ritz Carlton Half Moon Bay last month, we went out early in the morning for a walk on the beach. It was cold and windy, and the tide was quickly coming in. For some reason Clayton was immediately inspired to make a lobster pasta, and we texted our friend Andi at Water2Table fish company and asked for a few lobster culls (we get these imperfect ones for things like pasta). They were waiting for us at our house when we got home.
We always like to get cooking the lobster out of the way as soon as possible. It’s no one’s favorite task, but we’ve detailed how we cook them here. For the lobster pasta we only wanted the meat and the heads, so we picked all the meat out of the tail and claws and squeezed it out of the legs (rolling over them with a rolling pin is the easiest way to get the meat from legs). We rinsed the heads under running water and put everything in the refrigerator in a hotel pan until we were ready to finish the pasta.
Once the lobster was cleaned, the hardest part was out of the way. To finish the rest of the dish, we crushed two Italian red chilis in our Alessi chili crusher and minced three cloves of garlic (we use a chef’s knife like this or this) and cut 1 cup of cherry tomatoes in half (for this it’s safer to use a utility knife like this or this). Once everything was prepped, this came together really quickly.
We added enough olive oil to just coat the bottom of our go-to saute pan, along with the garlic and chili pepper, and heated it over medium heat. Starting the garlic and chilis in cold oil allows more time to infuse the oil as it heats. At the same time, we brought a large pot of salted water to a boil, dropped in the linguine, and set a timer for 8 minutes. Once the garlic and chilis were hot and sizzling, we added a splash of wine and the lobster heads and covered the pan until the pasta timer went off. To finish, we removed the lobster heads from the skillet, and added the pasta, along with a scant 1/4 cup of pasta water.
To serve, we kept things simple with large white bowl and our Alessi pasta tongs. This pasta was amazing with a crisp Chardonnay. We can’t wait to make it again!
- Bring salted water to a boil in a large stockpot. When the water is boiling, drop linguine and set timer for 8 minutes.
- Add enough oil to just coat the bottom of a large saute pan and add the chilis and garlic cloves to the cold pan and turn on the heat. When sizzling, add a splash of white wine, the cherry tomatoes, and the lobster heads. Cover the pan, reduce the heat slightly, and let cook until the pasta timer goes off.
- When the pasta is finished, remove the lobster shells and heads from the saute pan, and move the pasta into the saute pan along with ¼ - ½ cup of pasta water.
- Toss the pasta to combine with the sauce, and add the lobster meat to just warm though.
- Taste for salt and pepper, top with parsley, and serve immediately.