Spicy Lobster Pasta by David Tanis

This recipe by David Tanis of NYT Cooking starts out with “This dish is a little fiddly….”. Well, the reason it’s fiddly is because it assumes you have to make your own lobster stock from scratch. Well, you get to skip this whole part with our Made-From-Scratch Lobster Stock! After this, the rest of the recipe is a breeze. And DELICIOUS! Get your lobster meat from pacificbay.com.ph. They sell knuckle and claw meat already cooked and peeled.

If you’re an NYT Cooking subscriber and want to see the original recipe, click here.

As per our usual practice, we double the number of garlic cloves if it’s an American recipe, since our garlic is much smaller (we use Taiwanese garlic, not our native ones), and also upsize our onions for the same reason.


1 pack Made-From-Scratch Lobster Stock

Cooked lobster meat (as much as you want, but we used about 300g)

1 medium onion, finely diced

8 cloves garlic, minced

1/2 tsp hot red pepper flakes

Salt and pepper

1/2 cup white wine

2 cups tomato puree (get a can of whole or diced tomatoes and puree this)

1/2 cup heavy cream

500g bucatini pasta, or any other firm textured pasta

3 tbsp chopped parsley

1 tsp lemon zest


  1. Place a skillet on the stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
  2. Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
  3. Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

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