This simple preparation is one of my favorite ways to serve lobster. Simple, fresh & just plain ole good…yet, sophisticated with the use of saffron, which adds a subtle, complex dimension of flavor. Delicious! While I prefer using fresh, summer heirloom tomatoes in this dish, I have also used canned crushed & diced tomatoes with the same results…what is nice about this dish is that you can make it all year long! Whether for a summer dinner or for Christmas Eve…remember the seven fishes…this dish can be made in under an hour, which is perfect for entertaining! Be sure to purchase your lobster meat from Dorr Lobster…freshly picked lobster meat can arrive at your doorstep in 24 hours! I love Dorr Lobster…the family is about the nicest you will ever meet…you can call (1-855-ME-LOBSTER) or order online…all their products are top quality from Maine…I promise, you will be thrilled you ordered from them!
6 cups rough chopped fresh heirloom tomatoes or cherry heirloom tomatoes, cut in half
1 pound lobster meat, cut into bite-size pieces
1 splash good quality olive oil
16 fresh basil leaves
a small handful Italian parsley
¾ pound Barilla Plus® thin spaghetti
hot pepper flakes (optional)
Zest & juice the lemons directly into a large, deep sauté pan. Chop the garlic well & add to the pan. Add the teaspoon of the saffron & salt, and turn on your stove to medium-low heat……you want to soften the garlic, release the lemon oil from the zest, & release the flavor of the saffron into the lemon juice……and the aroma into the kitchen……
Meanwhile, bring a large pot of well-salted water to boiling……add the pasta & cook until slightly firmer than al dente, about 7 minutes.
Add the tomatoes & lobster, increasing the heat slightly, which will allow the tomatoes to release their juices while the tomato chunks & lobster are gently warmed…...be careful to not break down the tomatoes into mush……you really want pretty, warm chunks of tomato & lobster……taste & add additional saffron & salt, if desired.
When the pasta is done……remember, slightly firmer than al dente, meaning a real "bite" to the pasta……drain, then add to the tomatoes & lobster, stirring well to combine……the pasta will continue to cook in the "sauce", absorbing the flavors as it becomes "al dente"……
Quickly chop the basil & parsley & add to the pan, tossing well to combine. Divide the pasta, tomatoes, & lobster among pasta bowls, leaving the "liquid" in the sauté pan. Increase the heat to medium-high and reduce the liquid to have its volume, which will thicken to a fragrant sauce. Spoon this sauce equally over the pasta in the bowls……serve immediately with hot, crusty bread to mop up the delicious sauce……buon appetito!
If you do not live in an area where fresh lobster meat is deadly available, my favorite place to order lobster meat is Dorr Lobster Company, a great family-run business from Maine.
I love using a variety of summer tomatoes in this pasta dish…the combination of red and yellow tomatoes, combined with the lobster, is beautiful…green zebra and orange tomatoes look great as well.
If you want to make this dish & do not have fresh summer tomatoes, you can substitute 1 28-ounce can crushed tomatoes with a 16-ounce can of diced tomatoes...it will be just as delicious!
I cannot say enough about Cassina Rossa products…the saffron and salt is amazing on chicken, fish, as well as in all seafood dishes…not only does the saffron impart a lovely, golden yellow-orange color when heated, its flavor and aroma have a hay-like sweetness that pairs beautifully with the lobster and tomatoes……Cassina Rossa contains both dried crushed saffron and threads blended with sea salt...it's a must-have!
If you're not inclined to order Cassina Rossa Saffron & Salt, then adding a pinch of saffron threads with a teaspoon of sea salt will work fine as a substitute.