Spicy Lobster Capellini
Step 1: If using a whole lobster, boil it in salted water or steam for 10 to 12 minutes, until its internal temperature reaches 60°C (140°F). Chill immediately in ice water, remove the meat from the shell and cut it into bite-sized pieces.
Step 2: Heat the olive oil in a large sauté pan. Add the sliced garlic and hot peppers and cook until the garlic becomes translucent.
Step 3: Add the Carbone Spicy Vodka Sauce and heavy cream. Bring to a simmer, then turn off the heat.
Step 4: Bring a large pot of salted water to a boil. Cook the angel hair pasta or thin spaghetti according to the package directions until al dente, then drain.
Step 5: Add the drained pasta and cooked lobster to the sauce. Return the pan to the heat and toss until combined. Taste and season with kosher salt as needed.
Step 6: Remove from the heat.
Step 7: Toss with the crushed black pepper and chopped parsley.
Step 8: Divide among serving bowls and serve immediately.
IGA Tip: Angel hair is very delicate, so cook it only until al dente before adding it to the sauce. If using pre-cooked lobster, add it with the pasta as directed so it only needs to warm through rather than cook from raw.
Directions
Step 1: If using a whole lobster, boil it in salted water or steam for 10 to 12 minutes, until its internal temperature reaches 60°C (140°F). Chill immediately in ice water, remove the meat from the shell and cut it into bite-sized pieces.
Step 2: Heat the olive oil in a large sauté pan. Add the sliced garlic and hot peppers and cook until the garlic becomes translucent.
Step 3: Add the Carbone Spicy Vodka Sauce and heavy cream. Bring to a simmer, then turn off the heat.
Step 4: Bring a large pot of salted water to a boil. Cook the angel hair pasta or thin spaghetti according to the package directions until al dente, then drain.
Step 5: Add the drained pasta and cooked lobster to the sauce. Return the pan to the heat and toss until combined. Taste and season with kosher salt as needed.
Step 6: Remove from the heat.
Step 7: Toss with the crushed black pepper and chopped parsley.
Step 8: Divide among serving bowls and serve immediately.
IGA Tip: Angel hair is very delicate, so cook it only until al dente before adding it to the sauce. If using pre-cooked lobster, add it with the pasta as directed so it only needs to warm through rather than cook from raw.