Pasta with Ginger and Lobster Sauce

Pasta al sugo di zenzero e aragosta

Cooking With Nick Stellino
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Ingredients:

Lobster Sauce
1⁄2 cup frozen peas
4 tablespoons butter (optional)
2 tablespoons olive oil
4 cloves garlic, thickly cut
1⁄2 onion, finely chopped
1⁄4 teaspoon red pepper flakes
1 tablespoon fresh ginger, chopped
Diced meat from 3 medium steamed lobster tails (save the tail shells to make the sauce)
1⁄4 cup brandy
Salt and pepper to taste
1 pound rigatoni
4 tablespoons grated Parmesan cheese
Chopped parsley for garnish
Chopped tomatoes for garnish

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Serves 4-6
Printable Version
Make the Lobster Sauce. Add the green peas to the sauce and keep warm.
In a large sauté pan, cook the butter over medium heat until it starts sizzling. Add the olive oil, garlic, onion, red pepper flakes, and ginger. Cook for 4 minutes stirring well. Add the diced lobster meat and cook for one more minute, stirring well. Add the brandy and stir to dislodge any brown bits. Cook until reduced by one half. Add the Lobster Sauce with the peas. Season to taste and bring to a simmer.
Bring a large pot of salted water to boil. While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, about 3 minutes. Sprinkle with Parmesan cheese. Stir well.
Garnish with parsley and tomatoes if desired.
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