Campofilone Pasta with Lobster and Tomato

1. 1

   Using kitchen scissors, cut down the center of the lobster tail shells; remove the meat from the shells.

2. 2

   Halve the lobster tails lengthwise and remove the intestinal veins.

3. 3

   Slice the lobster tails crosswise 1/2 inch thick and pat dry.

4. 4

   In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering.

5. 5

   Add the lobster (or shrimp, if using) to the pan, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned and almost cooked through, about 4 minutes.

6. 6

   Transfer the lobster to a plate.

7. 7

   Add 1 tablespoon of the oil to the skillet.

8. 8

   Add the garlic and chile and cook over high heat for 1 minute.

9. 9

   Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.

10. 10

    Simmer until the wine has reduced to 1 tablespoon, about 6 minutes.

11. 11

    Add the remaining 5 tablespoons of olive oil and the tomato to the skillet and cook, stirring, for 1 minute.

12. 12

    Meanwhile, cook the pasta in boiling salted water until al dente.

13. 13

    Drain, reserving 1/2 cup of the cooking water.

14. 14

    Add the pasta, lobster and basil to the skillet and toss; add a few tablespoons of the cooking water if the pasta seems dry.

15. 15

    Season with salt and pepper, transfer to a large bowl and serve.

* Per serving · 4 servings · Values may vary.