Fusilli with Spicy Lobster Marinara Sauce
Fusilli with Spicy Lobster Marinara Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 620
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 76
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 64
- Cholesterol
- 384
- Sodium
- 1716
- Total: 40 min
- Active: 40 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 620
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 76
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 64
- Cholesterol
- 384
- Sodium
- 1716
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt
1 tablespoon olive oil
1 pound fusilli pasta
One 28-ounce can crushed tomatoes
3 ounces tomato paste
1 large Vidalia onion, diced
3 tablespoons finely sliced scallions
2 tablespoons capers
2 tablespoons minced garlic
1/2 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon chopped fresh cilantro
3/4 teaspoon red pepper flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
3 cloves garlic, sliced
Two 2-pound steamed lobster tails, cut into 1/4-inch rounds
Grated Parmesan, for garnish
Directions
- Bring a stockpot filled with water to a boil. Add 2 tablespoons salt and the olive oil to the water. Add the fusilli and cook according to package instructions for al dente. Drain and set aside.
- Combine the crushed tomatoes, tomato paste and 1/2 cup water in a large stockpot over low heat; stir well. Cook until hot, about 2 minutes, then stir in the onions, scallions, capers, minced garlic and sugar. Let simmer until the ingredients start to soften, about 3 minutes. Add the oregano, cilantro, red pepper flakes, 1/2 teaspoon kosher salt, seasoned salt, black pepper and sliced garlic. Raise the heat to a low boil and cook until the vegetables are soft, about 10 minutes. Add the lobster and cook just warm through, about 5 minutes.
- Serve the lobster marinara over the fusilli and garnish with Parmesan.
Looking for Something Else?
ARNOLD F.
Patti the dish looks great and I loved watching you make it, but I just have one question. Where did you get those bowls? I can't wait to make the dish and I would love to have a set of those bowls to present the dish in that elegant bowl. Warmest regards -Arnold from Maryland.
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