Ingredients:

  • 1 lb (450g) pasta
  • 2 cups (480ml) reserved pasta water
  • 12 oz (340g) frozen langostino tails
  • 16 oz (450g) lobster bisque
  • 1 tbsp (15ml) olive oil
  • 1/2 small onion (60g), finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) red pepper flakes
  • 1/4 cup (25g) grated parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 2 tbsp (8g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (1–2 minutes less than package directions). Reserve 2 cups of cloudy pasta water before draining.
  2. Heat olive oil in a large sauté pan over medium heat. Sauté diced onion until translucent and soft (3–4 minutes). Stir in minced garlic and red pepper flakes, cooking for 60 seconds.
  3. Pour in the lobster bisque and bring to a gentle simmer. Slowly whisk in 1/2 cup of the reserved pasta water to create a sauce consistency.
  4. Add thawed langostino tails to the simmering sauce. Cook for 2–3 minutes until heated through and opaque.
  5. Toss the undercooked pasta into the sauce. Increase heat to medium-high and stir vigorously for 1–2 minutes, adding more pasta water if needed. Remove from heat and stir in parmesan cheese, lemon juice, lemon zest, and parsley.