Spicy Lobster Pasta with Katie Lee

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 whole Fresno Chili (keep ribs and seeds for extra heat, roughly chopped)
• 1 can (28 oz) Whole Peeled Tomatoes (crush with a spoon instead of a masher)
• 0.5 cup Dry White Wine (use a dry variety like Sauvignon Blanc)
• 2 tails (about 6 oz each) Lobster Tails (raw, shells kept for flavor, meat will be removed and chopped)
• 12 ounces Spaghetti (or linguine, cooked al dente)
• 0.25 cup Fresh Parsley (roughly chopped)
• 2 tablespoons Fresh Mint (roughly chopped)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 0.5 cup Pasta Water (reserved from cooking pasta)

Instructions

1. Prep Aromatics and Herbs

   Dice the onion, mince the garlic, roughly chop the Fresno chili (keep ribs and seeds), and roughly chop parsley and mint.

   Time: PT5M

2. Sauté Onion, Garlic, and Chili

   Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the onion, garlic, and chopped Fresno chili. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Whole Tomatoes

   Open the can of whole peeled tomatoes and add them to the pan. Using a wooden spoon, crush the tomatoes directly in the pan, avoiding a traditional masher to reduce splatter.

   Time: PT2M

   Temperature: Medium heat

4. Deglaze with White Wine

   Pour ½ cup dry white wine into the pan, stir, and let it come to a gentle simmer. Cover the pan and let the sauce cook for 35–40 minutes, stirring occasionally, until it thickens and the flavors meld.

   Time: PT40M

   Temperature: Medium heat

5. Cook Pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook al dente according to package directions, about 9–10 minutes. Reserve ½ cup of the starchy pasta water, then drain the pasta.

   Time: PT12M

   Temperature: High heat

6. Poach Lobster Tails

   Nestle the raw lobster tails (shells on) into the simmering tomato sauce. Cover and cook for 5 minutes, allowing the shells to infuse the sauce while the meat begins to set.

   Time: PT5M

   Temperature: Medium heat

7. Remove and Chop Lobster Meat

   Using tongs, lift the lobster tails out of the pan and set aside to cool just enough to handle. Crack each shell down the center, pull out the meat, and give it a rough chop.

   Time: PT5M

8. Combine Pasta and Sauce

   Add the drained spaghetti to the tomato‑lobster sauce. Toss, adding reserved pasta water a little at a time until the sauce coats the pasta smoothly.

   Time: PT3M

   Temperature: Medium heat

9. Finish with Lobster and Herbs

   Stir the chopped lobster meat, parsley, and mint into the pasta. Season with salt and freshly ground black pepper to taste. Drizzle a final splash of olive oil if desired.

   Time: PT3M

10. Plate and Serve

    Divide the pasta between two plates, garnish with a few extra herb leaves, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresno Chili: red jalapeño, serrano pepper
• Instead of Whole Peeled Tomatoes: crushed tomatoes, diced tomatoes
• Instead of Dry White Wine: chicken broth, white grape juice with a splash of vinegar
• Instead of Lobster Tails: large shrimp, scallops
• Instead of Spaghetti: fettuccine, gluten‑free pasta
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Fresh Mint: fresh basil
• Instead of Salt: soy sauce (use less)
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Sauté Pan
• Chef's Knife
• Cutting Board
• Can Opener
• Wooden Spoon
• Large Pot for Pasta
• Colander
• Tongs
• Measuring Cups
• Measuring Spoons
• Timer (optional)

Critical Steps — Do Not Skip

• Sauté aromatics without burning the garlic.
• Simmer the tomato sauce long enough to develop depth.
• Poach lobster tails just 5 minutes to infuse flavor but keep meat tender.
• Reserve pasta water for sauce emulsification.
• Combine lobster meat at the end to avoid overcooking.

Chef Tips from the Video

• Crush whole tomatoes directly in the pan with a wooden spoon to keep the sauce rustic and reduce mess.
• Leaving the chili ribs and seeds in adds a subtle, lingering heat without overwhelming the lobster.
• A splash of good-quality extra‑virgin olive oil at the end adds silkiness and bright flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.

Freezer: Sauce (without pasta) freezes well for up to 1 month. Thaw and reheat before adding fresh pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑wine sauce can be prepared up to 2 days ahead; reheat and add fresh herbs before serving.
• Cooked lobster meat can be chilled and added to the pasta just before plating.

Frequently Asked Questions