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Pappardelle with Lobster, Spicy Tomato Sauce, and Mint

Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.

  • Servings: 6

Source: Martha Stewart Living, February 2005


  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups extra-virgin olive oil
  • 5 garlic cloves, minced
  • 3/4 cup fresh lemon juice (3 to 4 lemons)
  • 3 small dried red chiles, crumbled
  • Coarse salt
  • 1 pound pappardelle
  • 1/2 cup Tomato Sauce for Pappardelle with Lobster
  • Freshly ground pepper
  • 3/4 cup fresh mint leaves


  1. Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.

  2. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.

  3. Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.

Cook's Notes

Its hard to beat the convenience of store-bought cooked lobster meat. On the other hand, home-cooked lobster tastes fresher and is more tender. Either will work in this recipe. If you boil or steam your own, you'll need to buy four 1 1/2-pound lobsters to yield enough meat. After lobsters are cooked, remove meat from them (pick over and remove any shells), and cut it into one-inch pieces.

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