Lobster Paccheri Recipe
fennel, garlic, calabrian chili, lemon, basil, breadcrumbs
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Ingredients
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Pasta and Seafood
Vegetables and Aromatics
Toppings
Method
Preparation
- 1
Cook the Lobster
Fill a large pot with water and bring it to a boil. Add salt to the boiling water. Add the lobster tails and cook for about 6-8 minutes until they turn bright red and are cooked through. Remove them from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces.
- 2
Cook the Paccheri
In the same pot, add the paccheri pasta to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 3
Prepare the Fennel and Garlic
Thinly slice the fennel bulb and mince the garlic cloves. Set aside.
Cooking
- 4
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and sauté for about 5 minutes until it begins to soften. Add the minced garlic and Calabrian chili paste, and sauté for an additional 2-3 minutes until fragrant.
- 5
Finishing Touches
- 6
Prepare Breadcrumb Topping
In a small bowl, mix the breadcrumbs with a drizzle of olive oil, salt, and pepper. Spread them evenly on top of the pasta mixture in the skillet.
- 7
Broil the Dish
Place the skillet under the broiler for 2-3 minutes until the breadcrumbs are golden brown and crispy. Watch carefully to avoid burning.
- 8
Garnish and Serve
Remove the skillet from the oven, garnish with fresh basil leaves, and serve hot.
