Tomato Lobster Pasta

_MG_6657Though 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._MG_6654 _MG_6652

That said, if you aren't so inclined to kill a lobster of your own, you can easily use shrimp instead–just peel and devein, and throw in the pan with tomatoes to quickly cook._MG_6665

In any case, hope you are all enjoying the last week of summer to the fullest, and have a wonderful long weekend! Any big plans for Labor Day?_MG_6663

Tomato Lobster Pasta (adapted from Bon Appétit)

12 ounces spaghetti

Kosher salt

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.

 

Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.

 

Add lobster meat to skillet and toss to coat. Add pasta and ½ cup reserved pasta cooking liquid; season with salt and pepper. Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes. Stir in lemon juice and top with zest.

 

Serve pasta with lemon wedges alongside for squeezing over (and plenty of crusty bread for soaking up the sauce).

Grilled Scallops

I know, I know, another grilled recipe. Kind of repetitive. But, since Ari and I have been doing quite a but of grilling and very little actual cooking (hello, 95 degrees in NYC today), this is a pretty accurate representation of what we have been eating lately. My mom came for a visit last weekend (lovely) and we of course made a stop at the farmer's market to pick up peaches (first of the season!), cherries, zucchini, and scallops. Oh, scallops. I pretty much order them every time I get to go to a fancy restaurant (i.e. only if I am lucky enough to be taken to one), but has only made them myself a couple of times. The ones we bought were super fresh and tasted like they had been caught that morning -- all I did was throw them in a simple marinade for a couple of hours and you didn't need anything else. You could also use this same marinade but instead of grilling, sear them quickly in a very hot pan until golden brown on each side, 1-2 minutes. Simple summer cooking at its best.

Grilled Scallops (serves 4)

15-20 large scallops

1/2 cup orange juice

1/8 cup olive oil

1/4 cup basil leaves, julienned

1 teaspoon thyme, chopped

2 tablespoons capers

Salt and pepper, to taste

Combine all ingredients in a large plastic bag and marinate, at least one hour and up to overnight. Preheat grill. Thread scallops onto skewers and grill over medium-high heat until golden brown on each side but still slightly opaque in center, 3-5 minutes per side. Serve immediately.