Calabrian Chili Tomato Lobster Pasta
on Jun 01, 2023, Updated Dec 09, 2024
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Swoonin’ over this Calabrian chili tomato lobster pasta! This lobster pasta recipe is made with loads of butter, Calabrian chili oil, spices, lemon zest, and more mixed with bucatini pasta! It’s my new go-to pasta that can be done in one pan and whipped up in no time. This is a great way to amp up a simple tomato sauce, by adding a lobster protein to the mix!
If you’re looking for more lobster recipes, be sure to check out our Lobster Rolls with Pickles and Tarragon Butter.
Recipe Ingredients
The base of the sauce: Is a mix of garlic powder, red pepper flakes, lemon juice and zest, shallots and butter. We are amping it up with some Calabrian chili to make this recipe spicy.
Tomatoes: We are using both chopped canned tomatoes, and roasted tomatoes here! You can opt to go full canned tomato here if you prefer.
Lobster: Get your best-cooked lobster here to add to the pasta.
Pasta: I love the thickness of bucatini here and I feel it works really well with the richness from the lobster and the tomatoes together, so good! You can use any long-shaped pasta, though, such as fettuccine or spaghetti.
Garnishing: with chopped parsley! Kosher salt and black pepper to taste.
How to Make Chili Tomato Lobster Pasta
First, begin cooking your pasta!
Boil a large pot of water and cook your pasta in a separate pot according to the package instructions, taking it out a couple of minutes before al dente.
After that, make the base of your sauce.
Heat a pan or large skillet with a drizzle of olive oil, add your spices: garlic powder, red pepper flakes, lemon zest, and shallots. Salt and pepper to taste. Let simmer for 1-2 minutes on medium-low heat to not burn the shallot.
Add in your tomatoes to burst and roast for another 5-10 minutes.
Finish your sauce
Toss in butter, lemon juice and calabrian chili’s (either oil or paste works here!) Add your chopped tomatoes. Let your sauce simmer for 4-5 minutes to let the flavors combine. Let the canned tomatoes get warmed through and the fresh tomatoes should be bursted and jammy, combining all together in one sauce.
Finally, add in your lobster, pasta, and pasta water!
Toss in your cooked lobster meat, lobster tail meat and lobster claws as well next and stir well. Add your cooked pasta with a dash of reserved pasta water, as needed. As a result, the pasta water should help get your sauce nice and glossy. Let the flavors and the sauce with the pasta come together. Top with chopped parsley and serve!
Tomato Lobster Pasta FAQs
For this recipe, we are using a beautiful cherry tomatoes to create a luscious pasta sauce, with some extra heat! But you can also just do butter, without the tomatoes as another option.
Serve with a salad like our Radicchio Salad with Chives and Hazelnuts, or Citrus Avocado Salad with Chili Crisp.
More pasta dishes to check out
- Creamy Mac and Cheese with Sage Breadcrumbs
- Pasta with White Wine and Mussels
- Pasta with Leeks and Green Peas
- Caramelized Leek and Cabbage Pasta with Lemon
If you do make this Chili Tomato Lobster Pasta recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Calabrian Chili Tomato Lobster Pasta
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 lemon, zested
- 1/4 cup shallots, finely minced
- 2 tablespoons butter
- juice of 1 lemon
- 2 tablespoons calabrian chile oil
- 1 cup chopped tomatoes
- 1 cup roasted tomatoes, (optional)
- 1 pound cooked lobster, lobster meat, lobster tail meat and/or lobster claws
- 8 ounce bucatini
- chopped parsley for garnish
- drizzle of olive oil
- salt and pepper to taste
Instructions
- Boil a large pot of water and cook your pasta according to the package instructions in a separate pot, taking out a couple minutes before al dente.
- Heat a pan or large skillet with a drizzle of olive oil, add your spices: garlic powder, red pepper flakes, lemon zest and shallots. Salt and pepper to taste. Let simmer for 1-2 minutes on medium low heat to not burn the shallot.
- Next, add in your tomatoes to burst and roast for another 5-10 minutes.
- Next add butter, lemon juice and calabrian chili’s (either oil or paste works here!) Add your chopped tomatoes. Let your sauce simmer for 4-5 minutes to let the flavors combine. Let the canned tomatoes get warmed through and the fresh tomatoes should be bursted and jammy, combining all together in one sauce.
- Add in your cooked lobster meat, lobster tail meat and lobster claws as well next and stir well. Add your cooked pasta with a dash of reserved pasta water, as needed. Let the flavors and the sauce with the pasta come together. Top with chopped parsley and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
