Lobster With Pasta and Mint

5.0(216)

by Mark Bittman

Dinner, Pastas, Main Course

Servings

4 servings

Total time

Calories / serving

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Ingredients (7)

serves

Instructions (4 steps)

01Bring a large pot of water to a boil and salt it. Put about an inch of water into another large pot, add a not-too-big pinch of salt, put in lobster and cover pot. Steam lobster until it is red, about 3 minutes; you do not have to cook it through. Remove it and keep water simmering with cover off. As soon as you can, remove lobster’s tail and claws; return body to simmering liquid. Remove meat from claws and tail and return shells to pot; chop meat roughly.
02Put olive oil in a large skillet over medium heat. Add garlic and lobster meat and toss; cook until it sizzles, then add chili flakes and lower heat. Strain lobster-cooking water, discarding body and shells; you will want a couple of cups.
03Meanwhile, cook pasta until it is not even close to tender, but just bending. Drain it, reserving some cooking liquid if you have less than 2 cups of lobster liquid. Add pasta to lobster/garlic mixture, with about a cup of lobster liquid. Cook, stirring occasionally, until pasta is tender, adding more liquid as necessary. Stop cooking when pasta is tender, taking care not to add too much liquid.

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Not rich — missing servings, total time, or calories.