Spicy Lobster Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Elevate summer dinners with this spicy lobster capellini—featuring fresh tomato-brandy cream sauce, Calabrian chili, and sweet lobster tail. An easy and flavorful lobster pasta for summer!

Ingredients:

• 1/2 lb. capellini

• 2 tbsp. 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 cup brandy

• 3/4 cup heavy cream

• 1/4 - 1/2 lb. lobster meat, chopped

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/4 cup Italian parsley, finely chopped

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil. Meanwhile, heat the butter in a large 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 and Calabrian chili pepper to the pan. Stir and let cook 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. Add more salt to taste.

5. Add the lobster and let simmer for 3-4 minutes on low heat.

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.

8. Add the Parmigiano and parsley. Toss again. Add more pasta water as needed, 1/4 cup at a time.

9. Plate and top with more parsley.