Though autumn in New York City is reportedly the best time of the year, I can't exactly say that I'm happy about summer ending. Beachgoing, sipping cold rosé, picnics outside, bonfires, all the peaches I can manage to eat...summer is my favorite. So I'm soaking up the last few weeks of warm days as much as possible, and when I saw this recipe I knew I had to try it. It helped that lobster was on sale (and I only needed one lobster for four very large servings). But it did mean that I had to kill it–but I'm happy to say, there was minimal screaming and Ari only helped a little bit.
Tomato Lobster Pasta (adapted from Bon Appétit)
12 ounces spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 pound cherry and/or Sun Gold tomatoes, halved
1 lobster, boiled (approximately 12 minutes), shelled, and picked through (or 1 lb. cooked large shrimp)
Freshly ground black pepper
Zest from 1 lemon
2 tablespoons lemon juice, plus additional lemon wedges (for serving)
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.