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Back to David Pasternack’s Spaghetti with Lobster and Chiles All Reviews for David Pasternack’s Spaghetti with Lobster and Chiles - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 1075_recipe_lobster.jpg
Ingredients Ingredient Checklist Four 1-pound lobsters, each cut into 8 pieces 1 1/2 pounds spaghetti 6 tablespoons extra-virgin olive oil, plus more for drizzling 6 cloves garlic, thinly sliced 2 ounces assorted chiles (such as habanero, jalapeno, serrano, or banana), seeded and minced 1 1/2 cups David Pasternack’s Tomato Sauce 10 mint leaves, thinly sliced crosswise
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 1075_recipe_lobster.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
1075_recipe_lobster.jpg
1075_recipe_lobster.jpg
Ingredients
Ingredients
- Four 1-pound lobsters, each cut into 8 pieces 1 1/2 pounds spaghetti 6 tablespoons extra-virgin olive oil, plus more for drizzling 6 cloves garlic, thinly sliced 2 ounces assorted chiles (such as habanero, jalapeno, serrano, or banana), seeded and minced 1 1/2 cups David Pasternack’s Tomato Sauce 10 mint leaves, thinly sliced crosswise
Directions
Bring a large pot of water to a boil over high heat; season generously with salt. Cook lobster, excluding the tail pieces, for 5 minutes; using a slotted spoon, remove from water. Reserve 1/4 cup cooking water. Set aside.
Bring another large pot of salted water to a boil. Add spaghetti, and cook, stirring occasionally, according to package directions. Drain spaghetti, reserving 1 cup cooking water; set aside.
In a large saute pan, heat 4 tablespoons oil over medium-high heat. Add lobster tails and cook for 4 minutes; reduce heat to medium-low. Add garlic and chiles; cook for 3 minutes. Add reserved lobster. Add tomato sauce; cook until heated through. Add pasta and remaining 2 tablespoons oil along with reserved cooking water, if necessary; toss to combine. Serve garnished with mint.
Reviews
Add Rating & Review 24 Ratings 5 star values: 5 4 star values: 5 3 star values: 11 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 24 Ratings 5 star values: 5 4 star values: 5 3 star values: 11 2 star values: 3 1 star values: 0
Add Rating & Review
24 Ratings 5 star values: 5 4 star values: 5 3 star values: 11 2 star values: 3 1 star values: 0
24 Ratings 5 star values: 5 4 star values: 5 3 star values: 11 2 star values: 3 1 star values: 0
24 Ratings 5 star values: 5 4 star values: 5 3 star values: 11 2 star values: 3 1 star values: 0
5 star values: 5 4 star values: 5 3 star values: 11 2 star values: 3 1 star values: 0
All Reviews for David Pasternack’s Spaghetti with Lobster and Chiles
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for David Pasternack’s Spaghetti with Lobster and Chiles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
