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
Preparing the Ingredients
- 1
Prepare the Fennel
Trim the fennel bulb, removing the stalks and fronds. Slice the bulb thinly.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves.
- 3
Prepare the Calabrian Chili
If using whole Calabrian chili peppers, slit them open to release some heat and flavor. Remove seeds if desired.
- 4
Zest and Juice the Lemon
Zest the lemon and then cut it in half to juice it, discarding any seeds.
- 5
Prep the Basil
Wash and dry the fresh basil leaves, then roughly chop them.
Cooking the Pasta and Sauce
- 6
Cook the Paccheri
In a large pot of salted boiling water, cook the paccheri pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 7
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced fennel and sauté for about 5 minutes until softened.
- 8
- 9
Incorporate Lobster Meat
Add the lobster meat to the skillet, gently stirring to combine. Cook for about 3-4 minutes until heated through.
- 10
Add Lemon Juice and Zest
Pour in the lemon juice and add the lemon zest, stirring well to coat the lobster and vegetables.
- 11
Combine Pasta and Sauce
Add the cooked paccheri to the skillet. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency. Season with salt and black pepper to taste.
Finishing Touches
- 12
Prepare the Breadcrumb Topping
In a small bowl, mix the breadcrumbs with a drizzle of olive oil, salt, and pepper. Toss until the breadcrumbs are evenly coated.
- 13
Serve
Plate the lobster paccheri, topping with the breadcrumb mixture and fresh basil. Serve immediately and enjoy!