A summer dish for you.
4 to 6 servings
•4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
•1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
•4 tablespoons olive oil
•2 large shallots, finely diced
•4 garlic cloves, minced
•½ teaspoon red pepper flakes
•2 cups chopped yellow tomato or halved yellow cherry tomatoes
•Salt and pepper
•2 handfuls basil leaves, torn or roughly chopped
1If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
2Bring a pot of well-salted water to a boil and cook pasta.
3Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
4When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.
By: cooking. Nytimes. Com