Farfalle All’Aragosta Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesGreen chile adds kick to this elegant pasta dish.

  • Yield: 2 Servings


  • 8 oz farfalle (bow-tie) pasta
  • 1 Anaheim pepper, halved and seeded
  • 3 Tbsp extra virgin olive oil, divided
  • 1 cup chopped green onions
  • ¾ cup seeded, diced tomato
  • 2 large garlic cloves, chopped
  • ¼ cup lobster stock
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ¾ cup chopped cooked lobster
  • 2 Tbsp chopped fresh parsley
How to Make It
  1. Cook pasta according to package directions, except cooking 2 minutes less than package suggests. Chop half of seeded Anaheim pepper; reserve remaining half for another use.
  2. Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Add green onions, tomato, garlic, and chopped Anaheim pepper; sauté 1 minute. Add lobster stock, salt, pepper, and cooked pasta. Cook 1½ minutes, stirring constantly. Add lobster meat; cook 1 minute or until thoroughly heated. Remove from heat; drizzle with remaining 1 Tbsp oil, and sprinkle with parsley.

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