Recipe from Garrett Oliver
Adapted by Mark Bittman
- Total Time
- 30 minutes
- Rating
- 4(223)
- Notes
- Read community notes
Featured in: When the Right Wine Is a Beer
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Ingredients
Yield:2 large or 4 small servings
- Salt
- ½cup coarsely chopped chorizo
- 6tablespoons extra virgin olive oil
- 1cup chunked cooked lobster meat
- 1cup peas, defrosted if frozen
- ½pound fettuccine or other long pasta
- Crushed red pepper flakes to taste
- Coarse salt to taste
Ingredient Substitution Guide
Preparation
Step
1
Bring a large pot of water for pasta to a boil, and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
Step
2
Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately, with Duvel.
Ratings
4
out of 5
223
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Private Notes
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Cooking Notes
kathy
Chorizo is not considered especially mild, though, generally – did you use the chorizo?
Lissa
Added fresh basil, Asiago cheese, and used garlic olive finishing oil before serving. Red pepper flakes at end and sauteed garlic. Pepped it up nicely.
Jackie
Fixed this tonight but used lump crab meat-very tasty. Tomorrow will try it with shrimp and Italian sausage. What a quick and delicious meal!
Terry
So simple and over-the-top taste! Used 2 lobster tails, meat removed and saute4d in a little butter. A light pasta seemed appropriate so I used angel hair and it was just right for a hot night!
Dani
Super easy! I actually couldn’t find cooked lobster so I grabbed some fresh lobster tails and broiled them with melted butter simply seasoned with a pinch of salt black pepper and paprika and a drizzle of honey to add a little sweet to compliment all the savory. It only added an extra 20 minutes to the whole thing so dinner was still done in under an hour and was sooo flavorful. Definitely making this again.
Gordon
Yes. The recipe is featured in an article describing different beers v wines.
Diane D.
I've been making this recipe since I clipped it from the newspaper when it was published. I had the fading clipping on my refrigerator for a long time. I love it. I never change it at all. I steamed a lobster tail to get the lobster meat this time. Very easy and delicious. Had it with a non-alcoholic beer because it's dry January.
Jill
Made July 2023 for 3 people. We like a higher sauce-pasta ratio so used 2c fresh garden peas & ~1c asparagus pieces (that I found in fridge) blanched for 2min. Used frozen raw lobster (1.25lbs) that was butter poached before making sauce and 3/4c Portuguese style cured chorizo. Used the recipe amount of pasta and olive oil, but added a bit of pasta water to the sauce. Good-ish sprinkling of red pepper flakes and well seasoned with salt and pepper. Absolutely fabulous.
Scotia
Serve with duvet…. What is duvel?
teredesi
Easy and decadent weeknight meal. Boiled two frozen lobster tails. When cool enough to handle, took the meat out and slathered it with lemon parsley butter. Then, cooked the pasta in the same water. Meanwhile, I cooked bacon instead of chorizo. Removed it from the pan once browned and added frozen peas and cooked lobster. Then added pasta and pasta water. Retuned bacon to the pan. Added celery salt, butter, and red pepper flakes. Delicious and quick. Would use fusilli or similar next time.
L Allen
Made this with a 3-4” piece of Trader Joe’s chorizo, and after it was cooked, I threw in the lobster raw. It cooked in no time. Two tails was just enough, it fed two of us perfectly. Easy, mild, great fast meal. Will definitely make this again!!
TD
Mexican or Spanish Chorizo?
Kitty
Basque
Dani
Super easy! I actually couldn’t find cooked lobster so I grabbed some fresh lobster tails and broiled them with melted butter simply seasoned with a pinch of salt black pepper and paprika and a drizzle of honey to add a little sweet to compliment all the savory. It only added an extra 20 minutes to the whole thing so dinner was still done in under an hour and was sooo flavorful. Definitely making this again.
Carolyn
Made this last night and it was delicious! The chorizo gives it a rich flavor, but the peas and lobster keep it light. Easy, quick and delicious.
Terry
So simple and over-the-top taste! Used 2 lobster tails, meat removed and saute4d in a little butter. A light pasta seemed appropriate so I used angel hair and it was just right for a hot night!
Jackie
Fixed this tonight but used lump crab meat-very tasty. Tomorrow will try it with shrimp and Italian sausage. What a quick and delicious meal!
Lissa
Added fresh basil, Asiago cheese, and used garlic olive finishing oil before serving. Red pepper flakes at end and sauteed garlic. Pepped it up nicely.
quaasam
I did it with shrimps I had on hand. Honestly the whole dish is rather bland, needs some pepping up. Peas are mild, shrimp is mild, noodles mild. I believe some fresh pepper and or Parmesan. Otherwise quick and nourishing. Needs some improvement
kathy
Chorizo is not considered especially mild, though, generally – did you use the chorizo?
Vuvuzela
the lobster would have added a lot more taste than the shrimp.
Benjamin
What is Duvel? The beer?
Gordon
Yes. The recipe is featured in an article describing different beers v wines.
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