Spicy Lobster with Linguini
Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery flavor.
- 1/2 cup white wine, vermouth, or vodka
- 6 (1 1/4- to 1 1/2-pound) lobsters
- 1 to 2 tablespoons unsalted butter, melted
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- Tomato Confit
- Coarse salt
- 1 1/2 pounds linguini
- 1/4 cup fresh mint or basil leaves, chopped
- Freshly ground black pepper
Place wine and 1 cup water in a large pot; bring to a boil over high heat. Add lobsters, cover, and steam until lobsters are bright red in color, 8 to 10 minutes.
Remove lobsters from pot. When cool enough to handle, remove meat from tails and claws, keeping the meat intact as much as possible; discard shells. Brush lobster meat with melted butter. Using a sharp knife, cut tails in half lengthwise; reserve 6 tail halves for serving, and chop remaining tail halves into 3 to 4 pieces each. Set lobster meat aside.
Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook, stirring, until soft and translucent, 3 to 5 minutes. Add tomato confit and let simmer 3 to 5 minutes; remove sauce from heat and keep warm.
Bring a large pot of water to a boil; generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain and transfer pasta to a large serving platter.
Pour sauce over pasta and arrange lobster on top. Sprinkle with chopped mint or basil and season with salt and pepper; serve immediately.