Angel Hair with Lobster

Rich nuggets of lobster offset colorful tomatoes and basil in this light dish.

4 pounds Barilla Angel Hair
8 cloves minced garlic
4 pounds sliced, raw lobster meat
As needed pepper
2 pounds concasse plum tomatoes
1 1/3 cups extra virgin olive oil
3 pounds thinly sliced red onion
As needed salt
3/4 cup white wine
1/4 cup julienned fresh basil
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
  2. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat 1 tablespoon oil and saute 1/3 clove garlic and 2 ounces onion until translucent. Add about 2 1/2 ounces lobster meat and saute until just opaque. Season with salt and pepper. Add 1 1/2 teaspoons wine and about 1 1/2 ounces tomatoes. Bring to a simmer and stir in 1 teaspoon basil.
  2. Reheat 1 1/2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to pan with 1/3 cup pasta water.
  3. Toss, plate, and drizzle with olive oil to finish.