Pasta with lobster and spicy tomato sauce
7
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
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 beans...so 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.
Ingredients
Olive oil
1 Tbsp
Onion
2 medium, chopped
Garlic
4 clove(s), chopped
Plum tomato
28 oz, canned, cut up
Yellow bell pepper
1 medium, seeded and chopped
White wine
⅓ cup(s)
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
Fresh basil
¼ cup(s), fresh, chopped
Instructions
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.
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