Lobster Arrabbiata

This is a lobster-crazy dish with 3 pounds of lobsters. If you only have one lobster, make the dish anyway - it will be delicious.

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • Three 1-pound lobsters or two 1 1/2-pound lobsters
  • 5 tablespoons olive oil
  • 4 small dry red chiles (more or less as desired), crushed by hand, seeds and all
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 2 pints ripe cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 12 fresh basil leaves, for garnish, optional
  • Cook's Note: I like to use small dried chiles like Thai bird chiles in this dish. You can also use arbol chiles, or simply crushed red pepper, if you can't find whole chiles.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Bring 2 large, tall pots of water to a boil. One will be for the spaghetti, one for the lobsters. It's best if the lobster pot has a lid.

Place the lobsters in the boiling water headfirst and cover tightly with the lid. (If you happen to have lobsters of different weights, put the heaviest lobster in first, and wait a minute to add the others.) Boil the lobster for about 7 minutes and no longer than 8 minutes. You want it to be slightly underdone. Transfer the lobsters to a bowl and separate the heads from the tails, reserving them both in the bowl. Remove the lobster legs from the body/head and set aside.

Heat the olive oil and lobster heads in a large 14-inch saute pan. Include any juices that have collected in the bowl. Roast the lobster heads in the oil for about 5 minutes.

Meanwhile, crack open the claws, and remove the meat. Cut open the tails to remove the tail meat. Cut all of the meat into large, 1- to 2-inch pieces.

Remove the lobster heads from the pan and discard. Add the chiles and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half.

Add the tomatoes, sprinkle with sea salt and black pepper and saute until they just begin breaking down.

Cook the spaghetti in the second pot of boiling water along with 2 tablespoons of salt. Cook the pasta for 2 minutes less than indicated on the package instructions. Reserve 1 cup of pasta water and drain the spaghetti.

Add the lobster meat, reserved lobster legs and pasta to the tomato sauce and toss together for about a minute, adding pasta water as needed. Serve immediately with torn basil, if using.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 6 reviews

  • on April 30, 2014

    Flag

    I wanted something special for our Easter dinner that I could share with my family. My husband and son were having veal and when I presented this dish(my entrée for the evening), it was greeted with "Oh my Gosh, that looks so good." Needless to say, your recipe was wonderful, and just enough spice to set it apart. We had the meal with a nice Toscana red and every bite of pasta was eaten. It was absolutely delicious and will be served again, not just as a special dish, but on an evening when I want to have a nice romantic dinner with my husband.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 28, 2014

    Flag

    EXCELLENT! This recipe nearly brought me to tears, it was so good! I used dried chili flakes instead and it turned out great. I will definitely make this dish again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 21, 2014

    Flag

    This dish was SPECTACULAR!!! I made it for my father's birthday in January. Made 2 lbs because we had about 8 people over. Everyone had seconds and my husband and I had to share the last bit that was left! lol Everyone there asked me for the recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.