Chef’s Choice: Florida Lobster Pasta

From Jeff Mitchell, The Local

BY May 7, 2019
Photo by Vanessa Rogers

It’s hard to believe The Local, Naples’ first and arguably only real farm-to-table restaurant, is fast approaching its sixth year in business. It seems like only yesterday it opened us to a world of healthful delicacies from our own backyard—and chef-owner Jeff Mitchell is quick to remind us that it’s “sea-to-table, too!” This pasta, with just-harvested tomatoes, is a perfect spring dish. Rush to the fishmonger to catch lobster while it’s still in season.


2 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 small onion, diced

2 to 3 cloves garlic, minced

2 tablespoons Pernod

1 tablespoon sweet vermouth

2 quarts diced tomatoes, preferably fresh

1/4 bunch parsley, chopped

3 pounds lobster, chopped

2 teaspoons salt, plus more to taste

1 pound pasta (your favorite), cooked

Orange zest and ricotta cheese, for serving


1. In a medium pot over medium heat, sauté onions and garlic until tender, about 3 minutes.

2. Deglaze with Pernod and vermouth, being careful to scrape up the brown bits.

3. Add tomato and parsley; simmer for about 15 minutes

4. Add lobster and let cook about 3 to 5 minutes—do not overcook or it will become rubbery.

5. Turn off heat. Add salt; season to taste if desired.

6. Toss pasta in the lobster sauce and divide into four bowls.
Zest an orange to taste over pasta. Add dollops of ricotta cheese, approximately 1 to 2 ounces per serving, and garnish with olive oil.


5323 Airport-Pulling Road, Naples, 239-596-3276, thelocalnaples.com

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