Description
Learn how to make Bobby Flay’s flavorful Lobster Cavatelli with Calabrian Chili Tomato Sauce and Anchovy Butter. A delicious and indulgent recipe awaits!
Ingredients
- 1 pound (454 g) (450 grams) fresh cavatelli pasta
- 2 lobsters, about 1.5 pounds (680 g) (680 grams) each
- 1/4 cup (60 ml) (60 milliliters) olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon (3 ml) crushed red pepper flakes
- 2 cup (480 ml) s (480 milliliters) crushed tomatoes
- 1 tablespoon (15 ml) (15 milliliters) tomato paste
- 1 tablespoon (15 ml) (15 grams) Calabrian chili paste
- 1/4 cup (60 ml) (60 grams) unsalted butter
- 2 anchovy fillets, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (60 ml) (30 grams) freshly grated Parmesan cheese
- 2 tablespoon (30 ml) s (8 grams) chopped fresh parsley
- 1 lemon, cut into wedges for serving
Instructions
- Fill a large pot with water, bring to a boil, and add salt.
- Add lobsters to the boiling water and cook for 8-10 minutes until bright red.
- Remove lobsters, let cool slightly, and extract the meat from claws and tails.
- Chop lobster meat into bite-sized pieces and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and chopped onion; sauté until onion is translucent.
- Stir in crushed red pepper flakes and cook for 1 minute.
- Add crushed tomatoes and tomato paste, stirring to combine.
- Stir in Calabrian chili paste and let the sauce simmer for 10-15 minutes.
- In a separate pan, melt butter over medium heat.
- Add chopped anchovy fillets to the butter, stirring until dissolved.
- Season anchovy butter with salt and pepper to taste. Set aside.
- Cook cavatelli pasta according to package instructions until al dente.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add cooked pasta to the tomato sauce, tossing to coat.
- Add lobster pieces, anchovy butter, and reserved pasta water to the skillet.
- Toss everything together until well combined and heated through.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and sprinkle with grated Parmesan cheese and chopped parsley.
- Serve immediately with lemon wedges on the side.
Notes
- Use a high-quality olive oil for a richer flavor when sautéing the garlic and onion.
- Adjust the amount of crushed red pepper flakes to suit your spice preference.
- Enhance the umami taste by finely chopping the anchovy fillets before adding them to the butter.
