Lobster and Tomato Pasta (with a little heat)

This came in via an Epicurious email, originally from Bon Appetit. It looked delicious and easy and it was both.

For 2-4 people you’ll need 1/2 package of spaghetti, 1 Tbsp of olive oil, 1 shallot (chopped), 1 garlic clove (crushed and chopped), 2 cups cherry tomatoes (cut in half), 1/2 lb lobster meat (cooked, roughly chopped – could also use shrimp, if you prefer), 1/2 tsp crushed red pepper (more or less according to your level of “heat” comfort), 1 Tbsp fresh basil (roughly chopped), salt, lemon zest.

First – start a medium pot of salted water to boil. Add spaghetti until al dente – about 1 to 1.5 mins less than label states.

In a skillet over medium heat sauté chopped shallot, crushed garlic and crushed red pepper for 1 minute in olive oil until just soft. Add tomato and cook for another 3-mins until tomato just turns soft and releases its liquid. Add lobster meat and toss well for about 1 minute until fully coated.

Drain pasta reserving about 1 cup of the cooking water. Toss pasta with about 1/2 cup of the reserved water in the skillet with the tomato/lobster mixture over medium heat. Add chopped basil and stir well for about 2-3 minutes until cooked through. Add more reserved water if it dries out too much.

Transfer pasta into a bowl and add lemon zest over the top.

Serve with crusty bread.