Lobster Pasta with Burrata Cheese
I love this recipe because it combines all of my favorite ingredients and my special creamy, velvety tomato based sauce coats the pasta in the most mouthwatering, delectable way. Lobster meat sounds like a luxuriously extravagant ingredient to have in your pasta but it really isn't. I found freshly packaged lobster claws which is truly a bargain and thats all you really need (there is more on that below). I start cooking my sauce by melting some fragrant anchovies, like 6 or 8 of them depending how intense you want the flavor to be. Then adding chopped onion and mixing it with my latest obsession - spicy Harissa sauce. Harissa adds a subtle, not-in-your face, spiciness and acts as a balancer of the other ingredients. Ripe bright red cherry tomatoes are the heart of the sauce and they add this gentle sweetness to the potpourri of flavours . Once they soften during cooking peel the skins, they come off easily enough but you can leave them on if you are pressed for time, the sauce will still come out delicious. Season, season, season and taste the sauce. Pasta should be cooked in almost seawater (very salty water) until almost al-dente. Don't over cook because you will still need to finish it off in the pan with the sauce and seafood. Green peas and basil add freshness and unexpected but a needed break in an otherwise all-red dish. Serve this pasta hot, drizzle with good quality olive oil, extra shaving of parmesan and burrata cheese!
Ingredients: spaghetti, lobster claw meat, burrata cheese, anchovies, purple onion, garlic cloves, cherry tomatoes, green peas, basil leaves, harissa sauce, parmesan, EVOO, salt and red pepper.
Craig’s All Natural lobster meat is fresh, cooked and neatly packaged. I always find mine sold at Whole Foods' fish department. Alternatively, pre-cooked whole lobster or two lobster tails will work as well.
Peel the onion. I like using purple onion in my sauces, it is sweeter and has a milder taste. Although yellow and white onions work too and do not alter the sauce taste. Feel free to use whichever you have in your pantry.
Chop onion not finely, medium dice.
Heat wide sided sauté pan over medium heat, add anchovies and a dash of oil. Stir them with a wooden spatula quickly until melted, 1-2 minutes. Add onion.
Cook for 2-3 minutes, if the pan gets dry-a dash of oil will do the trick.
Add harissa sauce and mix it with onion.
Peel garlic cloves, discard the green germ, it makes everything bitter.
Add minced garlic to the pan, stir quickly for another minute.
Winter is certainly not the season for the sweetest, juiciest tomatoes but I find that these red cherry tomatoes on a wine are incredibly sweet, fragrant and ripe even in the dead of the cold months of winter . But if you can't find them, use any other varieties but not canned. I believe that canned tomatoes make my sauces very acidic even if I try to sweeten them with sugar.
Cut cherry tomatoes into quarters.
Add tomatoes, season with salt. Cook for 10-12 minutes, until tomatoes released their juices, stirring often.
Add butter, let it melt.
Pick up tomato skins if desired.
Then add green peas.
Add basil leaves and half of the lobster claws. Mix gently with the sauce.
Cook pasta in boiling water for 8 to 10 minutes or until al dente.
Transfer pasta to the sauce, and add ¼ cup pasta-cooking liquid.
Add the rest of lobster meat.
Add burrata cheese, cook on medium heat for few minutes, stirring constantly until pasta is well coated in the sauce. The cheese will melt and become part of this delicious sauce.
To serve, place pasta in each bowl, drizzle with olive oil, sprinkle with red pepper.
Shave Parmesan on top.
If desired, garnish with extra burrata cheese and fresh basil on top.
Lobster Pasta with Burrata Cheese
recipe detailsServes 4
IngredientsFor the sauce
- 6-8 anchovies
- 1 medium purple/or yellow onion, chopped
- 2 garlic cloves, minced
- 12 oz. cherry tomatoes, quartered
- ¼ cup green peas
- 3-4 large basil leaves
- 2 tablespoons spicy harissa sauce or sriracha (I like Mina brand)
- 2 tablespoons unsalted butter
- Extra-virgin olive oil
- ½ lb. spaghetti
- 8 oz. lobster claw meat
- ½ burrata cheese ball
- Aleppo peppers or Piment d’Espelette or red pepper flakes
- Parmesan cheese, tiny basil leaves
- Make the sauce: Heat wide sided sauté pan over medium heat, add anchovies and a dash of oil. Stir them with wooden spatula quickly until melted, 1-2 minutes. Add onion, cook for 2-3 minutes, if the pan gets dry add a dash of oil. Add harissa sauce and mix it with onion. Add garlic, stir quickly for another minute then add tomatoes, season with salt. Cook for 10-12 minutes, until tomatoes released their juices, stirring often. Pick up tomato skins if desired. Add butter, let it melt, and then add green peas, basil and half of lobster claws. Mix gently with the sauce.
- Cook pasta in boiling water for 8 to 10 minutes or until al dente, transfer to the sauce. Add ¼ cup pasta-cooking water, the rest of lobster meat and spoon burrata cheese on top. Cook on medium heat for few minutes, stirring constantly until pasta is well coated in the sauce.
- To serve, place pasta in each bowl, drizzle with olive oil, sprinkle with pepper and shave Parmesan on top. If desired, garnish with extra burrata cheese and fresh basil leaves on top.