Organic Extra Virgin Olive Oil Bottle

Ingredients

2 Fresh Lobsters (about 1-1.5 lbs each)

1 Box Cucina Cipoletti Paccheri

4 Cloves Garlic, minced

1 Shallot, finely chopped

1 Cup Cherry Tomatoes, halved

½ Cup White Wine

¼ Cup Lobster Stock (optional, can substitute with fish stock)

¼ Cup Cucina Cipoletti Organic Olive Oil

¼ Fresh Basil Leaves, torn

¼ Red Chili Flakes, to taste

¼ Salt and Freshly Ground Black Pepper

¼ Fresh Parsley, chopped, for garnish

DIRECTIONS

1. Prepare the Lobster:

Bring a large pot of salted water to a boil. Add the lobsters and cook for about 5-7 minutes until they turn bright red. Remove the lobsters and let them cool. Once cool, crack open the shells and remove the meat. Chop the lobster meat into bite-sized pieces and set aside.

2. Cook the Pasta:

In the same pot, cook the paccheri pasta according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.

3. Prepare the Sauce:

In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent.

Add the cherry tomatoes and a pinch of red chili flakes, cooking until the tomatoes start to soften and release their juices.

Pour in the white wine and let it simmer until the alcohol evaporates, about 2 minutes.

If using, add the lobster or fish stock and let the sauce reduce slightly.

4. Combine and Serve:

Add the chopped lobster meat to the sauce, stirring gently to coat the lobster in the sauce. Cook for another 2-3 minutes until the lobster is warmed through.

Add the cooked paccheri to the pan, tossing it with the sauce. If the sauce is too thick, add some reserved pasta water to loosen it up.

Season with salt and freshly ground black pepper to taste.

Stir in the torn basil leaves just before serving.

Garnish with fresh parsley and an additional drizzle of olive oil.

5. Plate and Enjoy:

Serve the Lobster Paccheri hot, with a side of crusty bread to soak up the delicious sauce.