Rating: 3.89 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Martha Stewart Living, September 2008

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement

Reviews (2)

9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/14/2012
Excellent recipe. A couple small tweeks: roasted the tomato halves for 30 minutes. Didn't have mascarpone, so added a dollop of mild goat cheese. Can't wait to make again.
Rating: Unrated
09/15/2008
A true treat for a seafood lover.