Rigatoni & Lobster Pomodoro


Pair With

Nº 78

Cabernet Sauvignon


1 lb. Rigatoni pasta (cooked al dente to pkg. instructions)

2 live lobsters

8 raw shrimp

6 clams

4 mussels

2 Tbsp. garlic (minced)

2 Tbsp. calabria peppers (chopped)

4 Tbsp. white wine

½ cup canned tomatoes (purred)

4 Tbsp. butter

5 Tbsp. extra virgin olive oil

6 basil leaves (chopped)

2 Tbsp. parsley (finely chopped)

1 Tbsp. salt

1 Tbsp. black pepper



For the Lobster: bring a large pot of salted water to a boil. Add lobsters. Boil until cooked through, about 12 minutes. Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in a small bowl and cover and chill. Meanwhile, in boiling salted water, cook rigatoni to package instructions. Heat a large sauté pan and add 1 T oil, lobster, shrimp, mussels, clams, garlic, Calabria peppers, salt and pepper. Sauté for about 4 minutes, add white wine and reduce for about 2 minutes. Add the purred tomatoes, butter, basil and the remaining 4 t of extra virgin olive oil and cook for about 5 minutes.

To plate: add rigatoni to the sauce and finish with parsley, toss to combine. Plate in the center of a bowl and serve hot.