Katie Lee Biegel’s Spicy Lobster Pasta Is Elegance with Heat
Food Network star Katie Lee Biegel brings on the heat with her satisfying and refreshingly light Spicy Lobster Pasta.
For those who love to bring seafood and pasta — and no small amount of spice — to the dinner table, this recipe will not disappoint.
Katie Lee Biegel’s Spicy Lobster Pasta is an elegant treat of a meal
The co-host of Food Network’s The Kitchen packs her pasta dish with heat, not to mention flavor.
Her recipe features olive oil, crushed red chile flakes, minced garlic, a minced Fresno chile, minced onion, dry white wine, one can of whole tomatoes, kosher salt, black pepper, spaghetti, fresh parsley, fresh mint, and two lobster tails (fresh or frozen lobster is fine).
Find the complete recipe, video, and reviews on Food Network’s site.
This lobster and pasta dish has special meaning for Biegel and her husband
In the Food Network video (see above) for Biegel’s recipe, the culinary personality’s dish is made by her Kitchen co-hosts Sunny Anderson, Jeff Mauro, and Geoffrey Zakarian.
“We’re going to make a spicy lobster pasta inspired by Katie’s husband, Ryan,” Anderson says in the video. She revealed how Biegel came up with the recipe. “The story with Katie and Ryan is that if it’s a special occasion, Ryan loves to make lobster tails for Katie. And if it’s a special occasion, Katie loves to make pasta for Ryan, so putting these together in a dish is very loving…”
Biegel’s pasta dish gets a wallop of flavor from lobster shells
Anderson starts by cooking the onion, garlic, and chile in olive oil in a large skillet. She notes that all of the chile should be added, including the ribs and seeds (“Lobster wants spice”).
The can of whole tomatoes is poured in. Anderson offers a tip for crushing the tomatoes with a potato masher without splatter. Instead of pushing straight down with the masher, which she calls “counterintuitive,” just use the edge of the masher to break open each tomato. That way, you’re not wearing tomato juice. “Zero splatter, use your kitchen tools,” she added.
White wine is stirred into the tomato mixture, and the pan is covered. “Cook this for about 35 to 40 minutes. It’s going to get all like flavorful together, all the tomatoes are going to cook down.”
After the tomato mixture is reduced, the lobster tails, still in their shells, are placed “right into the pot” with the tomatoes for about five minutes. “Two things happen here,” Anderson says. “The lobster obviously steams and cooks, but not all the way through because we’re going to take it out, chop it, and put it back in. But also that shell flavor gets into the tomato in that short amount of time and really makes it flavorful.”
As Anderson pointed out, the lobster meat is removed from the shell (“Crack right down the center”), chopped, and returned to the sauce. Once the pasta is cooked, it’s all tossed together. Enjoy!
