Recipe found in Hannaford fresh Magazine, July – August 2020 issue

Serves 4

*Be sure to let the tomatoes cool for 5 minutes in step 3; this will keep them from splattering when they’re added to the oil in the next step.


Salt and pepper
12 oz. spaghetti
1/4 cup panko breadcrumbs
1/4 cup plus 2 tsp. olive oil
1/2 tsp. lemon zest and 2 tsp. juice, from 1 lemon
2 pints cherry or grape tomatoes
2 garlic cloves, minced
1/4 tsp. red pepper flakes
12 oz. cooked lobster meat, cut into 1″ pieces (about 1 1/2 cups)
2 Tbsp. chopped fresh basil, plus more for garnish
Bring a large Dutch oven of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Reserve 1 cup of pasta water, then drain pasta and set aside; reserve the Dutch oven.
Meanwhile, combine the panko, 2 teaspoons of oil and a pinch of salt in a large skillet. Cook over medium heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a small bowl and stir in the lemon zest; set aside.
Wipe out skillet, then add tomatoes and cook over high heat, without stirring, until skins are charred on first side and tomatoes are about to burst, 2 to 3 minutes. Shake skillet to stir tomatoes, then remove from heat and let cool for 5 minutes.
Heat the remaining 1/4 cup of oil in a now-empty Dutch oven over medium until shimmering. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and any accumulated juices, then season with 1 teaspoon of salt. Reduce heat to medium-low and add the lobster, pasta and 1/2 cup of reserved pasta water. Cook, stirring occasionally, until lobster is warmed through and sauce is thickened slightly, 2 to 3 minutes.
Remove pot from heat and stir in the lemon juice and basil, then season with salt and pepper to taste. If needed, add more pasta water a splash at a time to reach desired consistency. To serve, transfer the pasta to a serving bowl and sprinkle with breadcrumbs and more basil.