By David Tanis. NYT Cooking

Lobster Pasta With Yellow Tomatoes and Basil

Course Main Dish
Cuisine New England, Seafood


  • 4 pound lobsters 1 1/8 pounds each, or 1cooked 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
  • teaspoon ½red pepper flakes
  • 2 cups chopped yellow tomato or halved yellow cherry tomatoes
  • salt and pepper
  • 2 handfuls basil leaves torn or roughly chopped


  • If 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.
  • Bring a pot of well-salted water to a boil and cook pasta.
  • Meanwhile, 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.
  • When 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.
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