Astakomakaronada (Lobster Pasta)

• 12 ounces linguine
• 1 1/2 pounds cooked lobster meat, chopped
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup bottled clam juice
• 1/4 cup fresh lemon juice
• 1/2 cup roughly chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• Salt to taste
• Freshly ground black pepper to taste
• Zest of one lemon

Steps

1. 1 Cook the linguine in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add white wine to the skillet, scraping up any browned bits, then add clam juice and lemon juice. Simmer for 2 minutes.
4. 4 Add chopped lobster to the skillet, heating through. Stir in parsley and lemon zest.
5. 5 Toss the cooked linguine into the skillet, adding reserved pasta water as needed to create a creamy sauce.
6. 6 Remove from heat, season with salt and pepper to taste, and stir in Parmesan if using.
7. 7 Serve immediately, garnished with extra parsley if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add cherry tomatoes and spinach for a garden twist.
• Incorporate a splash of cream for an even richer sauce.

Substitutions

• Substitute lobster with shrimp or scallops for a more budget-friendly option.
• Use lemon-infused olive oil if you prefer an extra lemony kick.

Pairings

• Crusty sourdough bread
• A zesty arugula salad with lemon vinaigrette

Nutrition

Tips

• Use fresh lobster if available, but high-quality frozen lobster meat is a great alternative.
• For a richer flavor, substitute half the clam juice with seafood stock.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of broth.

Serving Suggestions

• Serve with a side of crusty bread and a fresh green salad.
• Pair with a crisp Chardonnay or Sauvignon Blanc.

FAQ