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.


  • ½ cup white wine, vermouth, or vodka

  • 6 (1 ¼- to 1 ½-pound) lobsters

  • 1 to 2 tablespoons unsalted butter, melted

  • ¼ cup extra-virgin olive oil

  • 3 cloves garlic, minced

  • 1 small yellow onion, finely chopped

  • Tomato Confit for Spicy Lobster with Linguini

  • Coarse salt

  • 1 ½ pounds linguini

  • ¼ cup fresh mint or basil leaves, chopped

  • Freshly ground black pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Pour sauce over pasta and arrange lobster on top. Sprinkle with chopped mint or basil and season with salt and pepper; serve immediately.

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