Lemon Harissa Lobster Pasta with Fennel
Lemon Harissa Lobster Bucatini with Fennel
Ingredients
- 2 tbsp butter - divided
- 1 tbsp olive oil
- 2-3 lobster tails - shells removed and cut meat into bite-sized pieces
- 8 oz Bucatini - or pasta of choice
- 1 large fennel bulb - thinly sliced
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 shallots - finely diced
- 3 cloves garlic - sliced or minced
- 10 oz cherry tomatoes - halved
- 1/4 cup dry white wine
- 1/3 cup heavy cream
- 1/2 cup reserved pasta water
- 2 tbsp tomato paste
- 3 tbsp harissa paste - mild
- 2 tsp Calabrian chili paste - optional
- 1/2 tsp dried thyme
- 1/4 cup chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat the olive oil in medium-large skillet over medium heat. Add the lobster meat and cook for 1 minute. Add 1 tbsp butter, garlic powder, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes until the lobster meat is cooked through. Remove from skillet and set aside.
- In the same skillet, add the shallots and garlic. Cook for 1 minute until fragrant. Add the fennel and cook for another 2 minutes, stir occasionally.
- Add the cherry tomatoes and white wine. Cook for 3-5 minutes until the tomatoes soften, pressing the tomatoes gently with a wooden spoon to help release their juices.
- Stir in the remaining 1 tbsp butter, tomato paste, harissa paste, Calabrian chili (if using), thyme. Pour in the heavy cream and reserved pasta water. Simmer for 1–2 minutes until the sauce is smooth and well combined.
- Add the cooked pasta, lobster meat, and lemon juice. Toss until everything is evenly coated in the sauce. Stir in the parsley. Taste, and season with more salt if needed.
- Plate the pasta, garnished with additional parsley and lemon wedges if desired.
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