Bring a large pot of water to a boil, add the pasta, and cook to your preferred doneness, stirring occasionally. Drain in a colander and set aside.
Meanwhile, start on the vodka sauce. Melt the butter in the oil in a large high-sided saucepan or Dutch oven over medium-high heat. When hot, add the shallot, garlic, crushed red pepper, basil, and salt and sauté until the shallot and garlic are about to get crunchy and crisp, about 2 minutes. Add the tomatoes, vodka, and cream, bring to a simmer, and cook over low heat, uncovered, until the tomatoes have completely broken down to a thick sauce, about 20 minutes.
While the sauce simmers, begin frying up the lobster bites. Remove the lobster meat from the shell (you can ask the fishmonger to do it for you). Slice the lobster tail down the back, giving you 2 long pieces of lobster meat. Dice the meat into small popcorn-size pieces. Transfer these lobster bites into a zip-top bog, add ¼ teaspoon salt and the flour, seal the bag, and toss the lobster to coat completely.
Line a plate with paper towels and set aside. Heat 2 inches of oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little flour in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the lobster bites for 3 to 5 minutes, until golden brown and crisp. Place the lobster on a prepared plate to drain. Season immediately with salt.
Add the pasta to the sauce and toss to let all that deliciousness season the noodles. Place the pasta in a large serving bowl and top with basil, Parmesan, and those tasty little fried lobster bites.
Ingredients
Directions
Bring a large pot of water to a boil, add the pasta, and cook to your preferred doneness, stirring occasionally. Drain in a colander and set aside.
Meanwhile, start on the vodka sauce. Melt the butter in the oil in a large high-sided saucepan or Dutch oven over medium-high heat. When hot, add the shallot, garlic, crushed red pepper, basil, and salt and sauté until the shallot and garlic are about to get crunchy and crisp, about 2 minutes. Add the tomatoes, vodka, and cream, bring to a simmer, and cook over low heat, uncovered, until the tomatoes have completely broken down to a thick sauce, about 20 minutes.
While the sauce simmers, begin frying up the lobster bites. Remove the lobster meat from the shell (you can ask the fishmonger to do it for you). Slice the lobster tail down the back, giving you 2 long pieces of lobster meat. Dice the meat into small popcorn-size pieces. Transfer these lobster bites into a zip-top bog, add ¼ teaspoon salt and the flour, seal the bag, and toss the lobster to coat completely.
Line a plate with paper towels and set aside. Heat 2 inches of oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little flour in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the lobster bites for 3 to 5 minutes, until golden brown and crisp. Place the lobster on a prepared plate to drain. Season immediately with salt.
Add the pasta to the sauce and toss to let all that deliciousness season the noodles. Place the pasta in a large serving bowl and top with basil, Parmesan, and those tasty little fried lobster bites.