Lobster and Fresh Tomato Penne Pasta
Penne in a fresh tomato and lobster sauce.
Ingredients
- 2 1 pound lobsters
- 3 tbsp. extra virgin olive oil
- 2 minced shallots
- 2 cups chopped onions
- 3 tbsp. minced garlic
- ¾ cup white wine
- 3 tbsp. fresh oregano leaves
- 14.5 ounces penne
- 2 pints grape or cherry tomatoes
- 1 tsp. hot pepper flakes
- 3 tbsp. unsalted butter
- ½ cup chopped parsley
- ¼ tsp. kosher salt
- ¼ cup chopped basil
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat, in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells, and chop it all up in half inch pieces. Set aside.
- At this time bring a big pot of water to a boil for the penne.
- In a large skillet, heat the oil on low heat. Add the shallots, onion, and garlic and cook about five minutes, or until the vegetables are softened.
- Add the wine and oregano, and on high heat, cook until the wine is slightly reduced, about three minutes. Also add the pasta and three tablespoons of kosher salt to the pot and cook until al dente. Reserve one tablespoon of the pasta cooking water.
- Reduce the heat to medium and add the tomatoes, butter, parsley, salt, and hot pepper flakes. Cook the tomatoes for five minutes.
- Drain the pasta. Add the lobster to the skillet and cook until just heated through. Add the penne, basil, and reserved pasta water. Serve right away.
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