Spicy Lobster Capellini Recipe
The Spicy Lobster Capellini recipe is a delightful dish combining tender lobster meat with thin capellini pasta, all coated in a rich and creamy tomato sauce. This dish is flavored with garlic, shallots, and a kick of Calabrian chili pepper, adding a perfect balance of heat and sweetness. The sauce is enriched with butter, heavy cream, and Parmigiano Reggiano, making it luxuriously smooth and cheesy. A splash of brandy adds depth to the flavor, while fresh Italian parsley provides a burst of freshness.
Ingredients
- 1/2 lb. Capellini
- 1/4 - 1/2 lb. Lobster meat chopped
- 2 tbsp. Salted butter
- 1/2 Shallot finely chopped
- 4 Garlic cloves minced
- 6 oz. Tomato paste
- 1 tbsp. Crushed Calabrian chili pepper
- 1/2 tsp. Salt
- 1/4 tsp. Sugar
- 1/4 cup Brandy
- 3/4 cup Heavy cream
- 1/4 cup Parmigiano Reggiano finely grated
- 1/4 cup Italian parsley finely chopped
Instructions
- Bring a large pot of water to a boil.
- While waiting for the water to boil, heat the butter in a large sauté pan over low heat. Add the chopped shallot and cook until it’s soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the tomato paste, Calabrian chili pepper, salt, and sugar to the pan. Stir and cook on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
- Pour in the brandy to deglaze the pan, stirring until it evaporates, about 1-2 minutes. Remove from heat and stir in the heavy cream and Parmigiano. Taste and add more salt if needed.
- Add the chopped lobster meat and let it simmer on low heat for 3-4 minutes. Stir in the chopped Italian parsley.
- Cook the Pasta: Once the water is boiling, add plenty of salt. Cook the capellini until al dente, according to package instructions. Reserve 1 cup of pasta water before straining.
- Combine Pasta and Sauce: Add the cooked pasta to the pan with the lobster sauce, along with 1/4 cup of the reserved pasta water. Toss on high heat until the pasta is fully coated in the sauce. If needed, add more pasta water, 1/4 cup at a time, until you reach the desired consistency.
- Plate the pasta, top with additional parsley, and serve immediately. Enjoy!
Notes
- Prep Ahead: Chop the shallots, garlic, and parsley in advance to make the cooking process smoother and faster.
- Fresh Lobster: If possible, use fresh lobster meat for the best flavor. If you're using frozen lobster, make sure to thaw it completely before cooking.
- Pasta Water: The reserved pasta water is starchy and helps the sauce cling to the pasta better, so don’t skip this step!