Spicy Lobster Pasta

Ingredients for Spicy Lobster Pasta

• 350g spaghetti

• Kosher salt

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 large shallot, finely chopped

• 1 teaspoon crushed red pepper flakes

• 450g cherry and/or Sun Gold tomatoes, halved

• 450g picked cooked lobster meat or cooked large prawns

• Freshly ground black pepper

• 1 teaspoon finely grated lemon zest

• Lemon wedges (for serving)

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid (the secret to silky sauce).

Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.

Add lobster meat to skillet and toss to coat. Add pasta and 120ml reserved pasta cooking liquid; season with salt and pepper.

Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.

Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.