Photo by Vanessa Rogers

Taste


Chef’s Choice: Florida Lobster Pasta

From Jeff Mitchell, The Local

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. Ingredients 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 Directions 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-Pullin
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