Lobster, Bucatini & Spicy Pangritata
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
Pangritata (seasoned breadcrumbs) Ingredients
-
1/2 C panko bread crumbs
-
2½ Tbsp. Gustare Arbequina Extra Virgin Olive Oil
-
1 Tbsp. Gustare Tuscan Blend Seasoning
-
½ tsp. Pepe & Aglio (Pepper & Garlic)
-
2 Tbsp. fresh parsley, chopped
Sauce Ingredients
-
1 lb. bucatini pasta
-
1 Tbsp. Gustare Arbequina Extra Virgin Olive Oil
-
2 garlic cloves, minced
-
2 cooked lobsters, 1 -1½ lbs each, meat removed
-
16oz Sonoma Gourmet Creamy Tomato Parmesan Sauce (24oz in the jar)
-
Fleur de Sel
Directions
Preheat oven to 400 degrees. Line a medium baking sheet with aluminum foil.
Place bread crumbs, olive oil, and seasonings in a medium bowl. Stir to combine. Transfer seasoned bread crumbs to the prepared baking sheet, spread in an even layer and place in the oven. Bake for 6-10 minutes, stirring halfway through, or until golden brown and crisp. Remove from the oven and set aside to cool before stirring in the chopped parsley.
Fill a large pot 3/4 full with water, heartily season with salt, and bring to a boil. Add the pasta, and cook according to the instructions on the package. Before straining, reserve 1/2 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Once hot, add the garlic, and sauté until fragrant, about 1 minute.
Add the lobster to the skillet and toss to coat in the olive oil and garlic; sauté just long enough to reheat the lobster, about 2 minutes. Once reheated, remove the lobster meat from the skillet, and set aside.
Add reserved pasta water and tomato sauce to the skillet, whisk to combine, and bring to a simmer. Once simmering, add the cooked pasta, and toss to coat.
Divide the sauced pasta between plates, top with lobster meat, and pangritata. Buon appetito!
