Astice Al Guazzeto Con Pasta Calamarata Recipe
Sautéed Maine Lobster tail (10oz.) in olive oil, garlic, heirloom grape tomatoes, hot Calabrian peppers, basil, white wine sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the calamarata pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Lobster
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Lobster and Vegetables
Add the lobster tail to the skillet and cook for about 3-4 minutes on each side until cooked through. Then, add the halved heirloom grape tomatoes, sliced Calabrian peppers, salt, and black pepper.
- 4
Deglaze with White Wine
Pour in the white wine and let it simmer for about 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 5
Combine with Pasta
Add the cooked calamarata pasta to the skillet, tossing everything together. Stir in chopped fresh basil and adjust seasoning with more salt and pepper if needed.
- 6
Serve
Serve hot, garnished with additional basil if desired.
