Pasta with lobster and spicy tomato sauce

Total Time
1 hr
10 min
50 min
Lobster is traditionally served on Christmas Eve in Italy—a delicious custom that's certainly worth adopting on our shores! You'll love the flavor combination of the lobster with the pasta, tender escarole, hearty turkey sausage, tomatoes, and cannellini much so that you may find yourself making this recipe all year-round. For the best results, you should consider splurging on fresh lobster tails. Prepping them is a lot more stress-free and less scary than you think. To remove the meat, cut away the soft underside of each shell with sharp kitchen shears, and with your fingers, simply ease the meat away from the shells, and you're set to go.


Olive oil

1 Tbsp

Uncooked onion(s)

2 medium, chopped


4 medium clove(s), chopped

Plum tomato(es)

28 oz, canned, cut up

Yellow pepper(s)

1 medium, seeded and chopped

White wine


Crushed red pepper flakes

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, coarsely ground

Uncooked fusilli

¾ pound(s)

Uncooked lobster meat

1½ pound(s), lobster tails, meat removed and cut into 1⁄2-inch pieces


¼ cup(s), fresh, chopped


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and garlic; cook, stirring occasionally, until golden, 7 – 10 minutes.
  2. Add the tomatoes, bell pepper, wine, crushed red pepper, salt, and pepper; bring to a boil. Reduce the heat and simmer until the flavors are blended and the sauce is slightly thickened, about 20 minutes.
  3. Meanwhile, cook the fusilli according to package directions; drain and keep warm in a large bowl. Add the lobster to the sauce and simmer until just opaque in the center, about 5 minutes. Toss the lobster sauce with the fusilli and sprinkle with the basil.