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