Spicy Vodka Rigatoni with Lobster Cutlets

Ingredients

• 8 oz lobster tails (8oz each)
• 0.5 lb dried pasta (rigatoni recommended)
• 1 cup Panko breadcrumbs
• 1 egg
• 1 cup flour
• oil (for frying)
• 2 shallots (diced finely)
• 1 garlic clove (minced)
• 2 tbsp Calabrian peppers (chopped)
• 4 tbsp tomato paste
• 0.5 cup vodka (Ketel One recommended)
• 1.5 cup heavy cream
• 1 cup Parmesan cheese (grated)
• salt (for sauce and seasoning flour/breadcrumbs)
• black pepper (for sauce and seasoning flour/breadcrumbs)
• onion powder (for seasoning flour and breadcrumbs)
• garlic powder (for seasoning flour and breadcrumbs)
• smoked paprika (for seasoning flour and breadcrumbs)
• old bay (for seasoning flour and breadcrumbs)

Steps

1. 1

   Prepare the lobster tails by removing them from the shell and slicing or flattening them into cutlets.

2. 2

   Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with Panko breadcrumbs.

3. 3

   Season both the flour and the Panko breadcrumbs with salt, black pepper, onion powder, garlic powder, smoked paprika, and Old Bay.

4. 4

   Dredge each lobster cutlet in the seasoned flour, dip into the egg, and then coat thoroughly with the seasoned Panko breadcrumbs.

5. 5

   Heat oil in a skillet and fry the lobster cutlets until golden brown and cooked through. Set aside.

6. 6

   Boil a large pot of salted water and cook the dried pasta according to package instructions until al dente.

7. 7

   To make the vodka sauce, sauté the finely diced shallots and minced garlic in a pan until softened.

8. 8

   Add the chopped Calabrian peppers and tomato paste to the pan, stirring to combine and cook for a minute.

9. 9

   Pour in the vodka to deglaze the pan and let it simmer until reduced by half.

10. 10

    Stir in the heavy cream and bring to a gentle simmer.

11. 11

    Add the grated Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste.

12. 12

    Toss the cooked pasta with the vodka sauce until well coated.

13. 13

    Serve the spicy vodka rigatoni topped with the crispy lobster cutlets.

Notes

Inspired by Carbone's spicy rigatoni and Locale NJ's viral lobster cutlet.

Nutrition per serving

• comfort food
• easy dinner
• seafood
• pasta
• spicy
• date night