Lobster Pasta

 

We spent our fifth wedding 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 is one of the most memorable dinners from our trip. During our weekend at the Ritz-Carlton Half Moon Bay, 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. I 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 to steam a lobster here. For the lobster pasta, we only wanted the meat and the heads, so we picked all the meat out of the lobster 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 is cleaned, the hardest part is 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 is prepped, it comes together really quickly.

 

 

To serve, we kept things simple with large white bowl and our Alessi pasta tongs. Pair the lobster pasta with a crisp Sauvignon Blanc or Rossese. We can’t wait to make it again!

 

Don’t miss The Taste Edit digital magazine for more recipes directly from Italy!

The Taste Edit Issue 1

 

 

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