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