Paccheri with lobster and cherry tomatoes is an Italian seafood pasta where tender paccheri tubes are tossed with marinated lobster meat and a rich cherry tomato sauce infused with flavor from sautéed lobster shells.
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Using kitchen shears, cut down the center of the lobster tail shells. Carefully separate the meat from the shell, keeping the shells intact. Roughly chop the lobster meat.
In a small bowl, marinate the chopped lobster meat with a drizzle of extra virgin olive oil (about 1 tbsp), salt, pepper, and half of the chopped parsley. Set aside.
In a large skillet over medium heat, add the remaining extra virgin olive oil and the smashed garlic cloves.
Add the reserved lobster shells to the skillet and sauté for a few minutes until they turn bright red, infusing the oil with flavor.
Add the halved cherry tomatoes to the pan, followed by the white wine to deglaze. Allow the alcohol to cook off for about a minute.
If desired, add the red pepper flakes for some heat. Stir in the tomato sauce.
Add a ladle of pasta cooking water (or plain water) to the sauce. Bring to a simmer and cook for 6-8 minutes to allow the flavors to meld.
After simmering, remove and discard the lobster shells and the smashed garlic cloves from the sauce.
Add the marinated lobster meat to the sauce and cook for just 1-2 minutes until it's just cooked through. Be careful not to overcook.
Meanwhile, cook the paccheri pasta in a large pot of generously salted boiling water until it is al dente, about 1 minute less than the package instructions.
Using a spider strainer, transfer the partially cooked pasta directly into the skillet with the lobster sauce.
Add the remaining chopped parsley and a ladle of reserved pasta water. Toss everything together over the heat for the final minute of cooking, allowing the pasta to absorb the sauce.
Toss vigorously to combine and emulsify the sauce. Serve immediately.
Store leftovers in an airtight container for up to 1 day. Reheat gently in a skillet over low heat with a splash of pasta water to restore sauce consistency; do not microwave, as lobster meat will toughen.
kitchen shears · spider strainer
Yes. Use whole lobsters and extract the meat from the body and claws; reserve the shells for sautéing. You may need more than 2 lobsters depending on size to yield enough meat.
Sautéing the shells releases and concentrates their flavor into the oil and sauce, creating a deeper, more complex lobster-forward base that infuses the cherry tomato sauce.
Lobster meat cooks very quickly. After adding it to the sauce, cook for just 1–2 minutes until it becomes opaque and firm. Overcooking makes it tough and rubbery.
Substitute with other large-format pasta like rigatoni, penne rigate, or even fettuccine. Adjust cooking time to package instructions minus 1 minute for al dente.
Prepare the marinated lobster meat and make the sauce (without the lobster) up to 4 hours ahead. Store separately in the refrigerator. Cook the pasta and finish the dish fresh to order.
