Lobster Paccheri Recipe
fennel, garlic, calabrian chili, lemon, basil, breadcrumbs
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.
Pasta
Lobster Sauce
Breadcrumb Topping
Method
Pasta Preparation
- 1
Cook the Paccheri
In a large pot, bring salted water to a boil. Add the paccheri pasta and cook according to the package instructions until al dente. Drain and set aside.
Lobster Sauce Preparation
- 2
Sauté the Vegetables
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced fennel and sauté for about 5 minutes until softened.
- 3
- 4
Incorporate Lobster Meat
Add the lobster meat to the skillet and gently toss to combine. Cook for about 3-4 minutes until the lobster is heated through.
- 5
Finish the Sauce
Stir in the lemon juice and chopped basil. Remove from heat. Season with salt and pepper to taste.
Breadcrumb Topping Preparation
- 6
Prepare Breadcrumbs
In a small bowl, mix together the breadcrumbs, 2 tablespoons of olive oil, salt, and chopped basil until the breadcrumbs are well coated.
- 7
Toast the Breadcrumbs
Spread the breadcrumb mixture on a baking sheet and toast in a preheated oven at 180°C (350°F) for about 5-7 minutes until golden brown. Keep an eye on them to avoid burning.
Combine and Serve
- 8
Combine Pasta and Sauce
Add the cooked paccheri to the skillet with the lobster sauce. Toss gently to coat the pasta evenly with the sauce.
- 9
Serve
Plate the lobster paccheri and top with the toasted breadcrumbs. Garnish with additional basil if desired. Enjoy!
