Advertisement
Pasta with lobster and chiles
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
An unusual dish, because many seafood sauces for pasta contain tomatoes. Here, we use bay leaves, lemon, garlic, and chiles for flavor. See for more lobster recipes.
Ingredients
2 1½ pounds 8 8
Method
- Put the lobsters in a pot with the bay leaves, halved garlic, and chiles; add water to cover. Bring to a boil, then turn off the heat and let sit. Bring another pot of water to a boil for the pasta; salt it.
- Combine the red pepper flakes, three-quarters of the lemon juice, the minced garlic, and the olive oil in a big bowl. Crack the lobsters and remove their meat
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe