Maine Lobster Rigatoni Recipe
Squid Ink Pasta, Heirloom Cherry Tomatoes, Fino Verde Basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the whole Maine lobster and cook for about 8-10 minutes until bright red and cooked through. Remove from the pot, let cool, then remove the meat from the shell and chop into bite-sized pieces.
- 2
Cook the Pasta
In the same pot, add the squid ink pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 3
Sauté Ingredients
In a large skillet, heat the olive oil over medium heat. Add minced garlic and chili flakes, sautéing until fragrant, about 1 minute. Add the heirloom cherry tomatoes and cook until they start to soften, about 3-4 minutes.
- 4
Combine and Serve
Add the cooked pasta and lobster meat to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a sauce. Season with salt and black pepper to taste. Stir in the fino verde basil and top with grated Parmesan cheese before serving.