Brooklyn Beers

Pasta with Lobster, Chorizo & Peas

By Garrett Oliver

Combining the delights of chorizo and lobster, this delightful, easy-to-make pasta dish takes only 30 minutes to prepare. Serve with Local 1, and enjoy.

Directions

Yields 2 large or 4 small servings
  • 1

    Bring a large pot of water for pasta to a boil, and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.

  • 2

    Cook pastas until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately.

Pasta with Lobster, Chorizo & Peas
Ingredients:
  • salt
  • 1/2 cup coarsely chopped chorizo
  • 6 tbsp extra virgin olive oil
  • 1 cup chunked cooked lobster meat
  • 1 cup peas, defrosted if frozen
  • 1/2 lb fettuccine or other long pasta
  • crushed red pepper flakes to taste