Barilla for Professionals

SPICY LOBSTER RIGATONI

Servings
4

INGREDIENTS

  • 3lbs Barilla Rigatoni
  • 6oz Whole butter
  • 24oz Cooked and chopped lobster meat
  • 4oz Pureed Calabrian chilis
  • 6oz Sherry wine
  • 16oz Marinara sauce
  • 4oz Tarragon gremolata

PREPARATION

  1. 1. Drop the pasta into boiling salted water.
  2. 2. Melt the butter in a large saute pan over medium heat. Add the lobster and allow it to warm through. Once the lobster is hot, aprox 3 minutes then add the sherry and reduce by half. Once reduced add the marinara and bring to a boil.
  3. 3. After 9 minutes drain the pasta and add to the sauce along with 4oz of pasta water. Cook everything together for 1 minute then remove from heat. Plate and top with gremolata
  4. Chef Notes:
  7. Gremolata
  9. 3 cups panko toasted in butter
  11. 1 cup chopped lemon zest
  13. 1 cup chopped taragon

CHEF'S NOTE

Created by Kevin Felice, Director of Operations and Food/Beverage at 40North.

https://www.barillaforprofessionals.com/en-us/recipes/spicy-lobster-rigatoni/