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Calabrian Chili Tomato Lobster Pasta
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 a 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.
What ingredients do you need to make this lobster seafood pasta recipe?
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’s 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 in 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!
Garnishing: with chopped parsley! Kosher salt and black pepper to taste.
Steps To Make This Recipe
First, begin cooking your pasta!
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.
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!
More pasta recipes 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 Lobster Pasta recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Updated from January 2019
Calabrian Chili Tomato Lobster Pasta
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 lemon zested
- 1/4th 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!
