Pasta with Lobster, Chorizo & Peas

  1. Salt
  2. 1/2 cup coarsley chopped chorizo
  3. 6 tablespoons extra virgin olive oil
  4. 1 cup chunked cooked lobster meat
  5. 1 cup pease, defrosted if frozen
  6. 1/2 pound fettucine orother long pasta
  7. Crushed red pepper flakes to taste
  8. Coarse salt to taste

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.

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

Yield: 2 large or 4 small servings.