Lobster Pomodoro Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add spaghetti and cook according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water and drain the pasta.

Pat prawns dry and season lightly with salt and pepper. In a heavy skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add prawns in a single layer and sear 1–2 minutes per side until just cooked and opaque. Remove prawns to a plate and keep warm.

If using leftover cooked lobster, warm it gently in the skillet for 30–60 seconds just to heat through. If raw lobster, cook pieces in the same skillet 2–3 minutes until opaque. Remove and keep warm with prawns.

In a wide, deep sauté pan set over medium heat, add 2 tablespoons extra-virgin olive oil. Add minced shallots and cook, stirring, for 2–3 minutes until softened and translucent but not brown.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1 teaspoon tomato paste and cook 30 seconds to deepen flavor.

Pour in 1 tablespoon dry white wine to deglaze the pan, scraping any browned bits, and let it reduce by half (about 1 minute).

Add the crushed San Marzano tomatoes and bring to a gentle simmer. Add halved cherry tomatoes, 1 teaspoon red pepper flakes, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the cherry tomatoes soften.

Taste and adjust seasoning. Add torn basil leaves and stir to combine.

Add the drained al dente spaghetti to the sauce pan. Toss to coat, adding reserved pasta cooking water a little at a time (start with 1/2 cup) to loosen the sauce and help it cling to the pasta. Continue tossing 1–2 minutes so the pasta finishes cooking in the sauce.

Fold in the cooked prawns and lobster meat gently to warm through, taking care not to break up the lobster pieces. If needed, add up to the remaining reserved pasta water to reach desired sauciness.

Remove pan from heat and stir in 1 tablespoon cold cubed butter and 1 teaspoon lemon juice to give the sauce gloss and balance flavors. Adjust salt and pepper to taste.

Plate the pasta, spooning extra sauce over the top. Sprinkle chopped parsley and grated Parmigiano-Reggiano, if using. Garnish with a few whole basil leaves and an additional crack of black pepper.