The Spicy Lobster Capellini recipe is a delicious dish that combines tender lobster meat with thin capellini pasta in a creamy tomato sauce. This sauce is flavored with garlic, shallots, and a touch of Calabrian chili pepper for a perfect balance of heat and sweetness.
Butter, heavy cream, and Parmigiano Reggiano make the sauce rich and cheesy, while a splash of brandy adds depth. Fresh Italian parsley provides a burst of freshness. This recipe is easy to make and ready in just 25 minutes, perfect for a special dinner.
Serve with a crisp green salad or garlic bread to complete the meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze the dish by placing it in a freezer-safe container for up to 1 month.
To reheat, thaw the frozen pasta in the refrigerator overnight and warm it up gently on the stovetop, adding a splash of cream or broth to restore its creamy texture. Enjoy this impressive and tasty meal any time!
Spicy Lobster Capellini Recipe
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!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 455 kcal |
| Fat | 25g |
| Cholesterol | 165mg |
| Sodium | 600mg |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugars | 7g |
| Protein | 25g |
Can I Use a Different Type of Pasta?
Yes, you can use other types of pasta if you don’t have capellini. Spaghetti, linguine, or fettuccine work well too. Just keep in mind that cooking times may vary slightly, so cook the pasta until it’s al dente.
What If I Can’t Find Calabrian Chilli Pepper?
If you can’t find Calabrian chilli pepper, you can substitute it with red pepper flakes or a bit of fresh chili. Start with a small amount and adjust to your preferred level of spiciness. This will still give your dish a nice kick without altering the overall flavor too much.
How Do I Reheat Leftovers Without Drying Them Out?
To reheat leftovers, place the pasta in a saucepan and add a splash of cream, milk, or broth to help restore the creamy texture. Heat it gently over low to medium heat, stirring occasionally, until warmed through. This method helps keep the pasta moist and delicious.
