yellow tomato

This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and  dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that’s done, go out and enjoy the sunshine while it lasts.

Lobster Pasta With Yellow Tomatoes and Basil

lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat

olive oil

shallots,

garlic cloves,

red pepper flakes

tomato tomatoes

Salt and pepper

basil leaves, torn

If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks. 

Bring a pot of well-salted water to a boil and cook pasta. 

Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.

When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

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Lobster Pasta With Yellow Tomatoes ...

The most viewed yellow tomato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine