Lobster Seafood Pasta

Ingredients

1 pound cooked lobster meat

1/2 pound raw peeled & deveined shrimp (15-18 count)

1/2 pound raw calamari

1 1/2 pounds pasta

3 tablespoons olive oil

3 shallots, finely diced

6 cloves garlic, minced

1/2 teaspoon crushed red pepper (optional for spice)

2 pints cherry tomatoes, halved

1/2 cup dry white wine

2 tablespoons butter

1 lemon, zested

torn basil leaves (optional)

Directions

If using whole lobsters, cook them in boiling water until bright red, about 6-8 minutes. Remove from water and let cool completely. Remove meat from the tail, claws and knuckles, and chop into large chunks. I like to leave one claw whole for presentation.

Bring a pot of salted water to a boil and cook pasta according to the package directions.

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add shallots and cook until fragrant, about 1 minute. Add garlic and crushed red pepper and cook for another minute. Add tomatoes and season with salt and pepper. Let the tomatoes cook until they start to release their juices and form a sauce. Then add white wine and cook for about 5 minutes until the wine reduces.

To the sauce, add the shrimp. Cook for about 2-3 minutes per side, until opaque. Then add the calamari and cook for an additional 2 minutes. Stir in the cooked lobster meat. Coat all the seafood in the pasta sauce.

When the pasta is al dente, drain the pasta, reserving a cup of pasta water beforehand. Add the pasta to the skillet with 1/2 of the pasta water. Let everything cook together for 1 minute before transferring to a serving platter. Add lemon zest, and basil if using. Serve immediately.