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Ingredients
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Pasta
Seafood Medley
Lobster Sauce (rich tomato-cream base, lobster flavor)
Finishing & Garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 2 tbsp fine sea salt. Add 1 lb calamarata pasta and cook until just shy of al dente (follow package time minus 2 minutes), stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Seafood Medley
- 2
Prep seafood
Pat shrimp, scallops, calamari rings, and fish pieces dry with paper towels. Season lightly with 1 tsp salt and 1 tsp freshly ground black pepper.
- 3
Sear seafood
Heat a large sauté pan or skillet over medium-high heat. Add 2 tbsp olive oil until shimmering. Sear scallops and shrimp first: place scallops (flat side down) and shrimp in a single layer, searing 1–1½ minutes per side until just opaque and golden; transfer to a plate. Quickly sear fish pieces 1–2 minutes until just opaque; transfer to the same plate. Lastly, quickly toss the calamari rings in the hot pan for 30–45 seconds just until they tighten; remove and set aside with the other seafood. Do not overcook; they'll finish cooking in the sauce.
Lobster Sauce (rich tomato-cream base, lobster flavor)
- 4
Sweat aromatics
In a separate large skillet or wide saucepan, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 1 cup finely diced yellow onion and the finely diced small carrot. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.
- 5
Develop tomato base
Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly and remove raw flavor. Deglaze the pan with 1 cup dry white wine, scraping up any fond, and simmer 2–3 minutes until the wine reduces slightly.
- 6
Add stock and tomatoes
Add 1 cup fish or seafood stock and 1 cup canned crushed tomatoes. Bring to a gentle simmer and let the sauce reduce for 8–10 minutes so flavors concentrate.
- 7
Finish with cream and lobster
Reduce heat to low and stir in 3 tbsp heavy cream. Add 6 oz cooked lobster meat (or diced cooked lobster tail) and heat gently 1–2 minutes to warm through. Stir in 1 tbsp finely chopped fresh tarragon (or 1 tsp dried), 2 tbsp chopped parsley, zest of 1 lemon and 1 tbsp lemon juice. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes if using. Taste and adjust seasoning.
- 8
Adjust consistency
If the sauce is too thick, stir in up to 1/2–1 cup reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches a silky, coating consistency that will cling to the pasta and seafood.
Finish & Combine
- 9
Combine pasta and sauce
Add the drained calamarata pasta to the lobster sauce and toss gently over low heat to coat, adding additional reserved pasta water as needed to loosen the sauce and help it cling to the rings, about 1–2 minutes.
- 10
Return seafood
Nestle the seared shrimp, scallops, calamari, and fish pieces into the sauced pasta and heat together for 1–2 minutes just until everything is warmed through and cooked to tender. Stir in 1 tsp extra-virgin olive oil and 1 tbsp chopped fresh parsley to finish.
- 11