Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. capellini
1/4 - 1/2 lb. lobster meat, chopped
2 tbsp. salted 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 tsp. sugar
1/4 cup brandy
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/4 cup Italian parsley, finely chopped
Bring a large pot of water to a boil. Meanwhile, heat the butter in a large sauté 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.
Add the tomato paste, Calabrian chili pepper, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Add the lobster and let simmer for 3-4 minutes on low heat. Stir in the chopped Italian parsley.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
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. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more parsley and serve!