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Pasta with Marinated Tomatoes and Lobster

Chunks of succulent lobster meld with heirloom cherry tomatoes and basil, making an otherwise familiar mix of late-summer flavors seem revelatory. A dollop of peppered mascarpone cheese provides a lavish finish.

  • Servings: 4

Source: Martha Stewart Living, September 2008


  • 1/2 cup extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 pound cooked lobster meat (from one 2-pound lobster), cut into bite-size pieces
  • 1 1/2 pounds golden and red heirloom cherry tomatoes, halved or quartered
  • 3 tablespoons salt-packed capers, rinsed and coarsely chopped
  • 3/4 cup torn fresh basil
  • Coarse salt
  • 1 pound dried pennoni giganti, rigatoni, or other short tube-shaped pasta
  • 1/2 cup mascarpone cheese
  • 1/4 teaspoon freshly ground pepper


  1. Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.

  2. Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.

  3. Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.

Cook's Notes

If you're pressed for time, substitute precooked (but not frozen) lobster, available at many fish counters.


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