Angry Lobster Mafaldine Recipe

Prepare lobsters

Bring a large stockpot with 2 cups water (plus a pinch of salt) to a rolling boil. Add lobsters headfirst and cook 6–8 minutes for 1.25–1.5 lb lobsters until shells are bright red and meat registers ~135°F. Remove lobsters and cool slightly until safe to handle. Reserve 1/2 cup cooking liquid. When cool enough, twist off tails and claws. Using kitchen shears or a heavy knife, split tails in half lengthwise and crack claws to expose meat; keep shells for the sauce if desired.

Extract lobster meat

Carefully remove tail and claw meat in large pieces; coarsely chop tail meat into bite-sized chunks and set aside. Keep the shell pieces for added flavor in the pan sauce.

Build citrus-garlic butter

In a large sauté pan over medium heat, melt 4 tbsp unsalted butter with 2 tbsp olive oil. Add minced garlic and sliced Thai chilies, sauté 60–90 seconds until aromatic but not browned. Add red pepper flakes and continue for 15 seconds. Pour in 1 cup dry white wine and 1/2 cup reserved lobster cooking liquid (or water), increase heat to medium-high and simmer 3–4 minutes to reduce slightly.

Finish sauce

Reduce heat to low and whisk in remaining 4 tbsp butter piece by piece to create an emulsified citrus-garlic butter. Stir in lemon and orange juices, 1 tsp black pepper and 1.5 tsp sea salt, and taste — adjust seasoning. Add the lobster shells (optional) to the sauce while reducing for an extra lobster flavor, simmer 4–5 minutes over low heat, then remove shells with tongs.

Add chopped lobster meat to the sauce and warm gently 1–2 minutes until just opaque and heated through. Do not overcook.

Prepare leeks

While pasta water heats, trim leeks and slice into 1/2" crescents. Rinse thoroughly to remove grit. Pat dry.

Braise leeks

In a medium sauté pan, melt 2 tbsp butter over medium heat. Add leeks and a pinch of salt, sauté 3–4 minutes until softened. Add 1 cup stock, bring to a simmer, lower heat to medium-low and cook uncovered 8–10 minutes until leeks are very tender and most liquid has evaporated but leeks remain glossy. Stir in half the chopped parsley and lemon zest. Keep warm.

Finish components

When ready to combine, stir braised leeks into the lobster-citrus butter (or keep a small amount to spoon on top at plating) so the sauce carries sweet tender leek pieces through the dish.

Cook mafaldine

Bring a large pot of water to a rolling boil and add 2 tbsp kosher salt. Cook 1 lb mafaldine until just shy of al dente according to package directions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta, shaking off excess but do not rinse.

Toss pasta with sauce

Add hot mafaldine to the lobster-citrus butter and braised leeks in the large sauté pan over low heat. Toss gently to combine. If sauce seems thick, add reserved pasta water a few tablespoons at a time to reach a silky consistency (use up to 1 cup). Stir in chopped parsley, grated cheese (if using), and 1 tbsp olive oil. Taste and adjust salt, pepper, and lemon if needed.

Warm lobster chunks

If lobster was removed earlier or got cold, fold the lobster meat in now and warm gently for 1 minute. Avoid boiling.

Plate and garnish

Divide mafaldine among 4 warmed plates. Spoon extra citrus-garlic butter and leeks over the top. Garnish with remaining parsley, lemon zest, microgreens or baby arugula, and an extra drizzle of olive oil. Serve immediately with optional lemon wedges.