Angel hair pasta tossed with buttery lobster, fresh lemon, and chives
My husband and I had our second wedding anniversary on Monday. To celebrate, we went back to our wedding site, the Beverly Wilshire hotel, over the weekend and had a very memorable dinner at Wolfgang Puck's CUT Steakhouse. But because one celebration just wasn't enough, we also made a lobster dinner at home and popped some champagne the next night. This pasta, adapted slightly from Canal House Cooks Everyday, is elegant in its simplicity - just pasta and lobster with a buttery sauce to bring it all together. You can certainly steam and crack your own lobster, but buying lobster meat directly from the a seafood or nice grocery store will save you a ton of time, enough to make this a weeknight-friendly meal. It's a special meal that is worthy of a big celebration.
More Lobster Recipes:
- Lobster & Truffle Pasta
- Steamed Lobster
- Lobster Risotto
Cappelini with Lobster, Lemon, & Chives:
- 1 3/4 lb. lobster, cooked and meat removed from shells
- 1/3 lb. dried cappelini (angel hair) pasta
- 5 tbsp. butter
- 1 lemon, juiced
- small bunch of chives, minced
- pinch of red chile flakes
- kosher salt
- Bring a large pot of water to a boil and season generously with salt. Taste it if necessary, it should taste salty.
- In a large skillet, melt 3 tbsp. butter with the red chile flakes over medium low heat.
- Add the lobster meat and about 2 tbsp. lemon juice to the skillet. Season with salt.
- Add the pasta to the boiling water and cook for 2 minutes.
- Drain the pasta, reserving 1/2 c. cooking liquid.
- Immediately transfer the pasta to the pan with the lobster and add in 2 more tbsp. butter.
- Toss the pasta to combine, adding pasta water as needed to moisten (I used almost all of it).
- Check for seasoning and add more salt or lemon if needed. Sprinkle in the chives and toss once more.
- Serve immediately and enjoy.