Lobster Pasta With Yellow Tomatoes and Basil

• 4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
• 1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
• 4 tablespoons olive oil
• 2 large shallots, finely diced
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 2 cups chopped yellow tomato or halved yellow cherry tomatoes
• Salt and pepper
• 2 handfuls basil leaves, torn or roughly chopped

1. If using whole lobsters, cook them in abundant boiling water for 6 minutes.
2. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
3. Bring a pot of well-salted water to a boil and cook pasta.
4. Meanwhile, pour olive oil in a wide skillet over medium-high heat.
5. Add shallots and cook for 1 minute, without browning.
6. Add garlic and red pepper and cook for 1 minute.
7. Add tomatoes and season generously with salt and pepper.
8. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
9. When pasta is al dente, drain, add to skillet, and season with salt and pepper.
10. Toss well and transfer to a warmed wide bowl or platter.
11. Add basil, toss once more and serve immediately.

lobsters, pasta, olive oil, shallots, garlic, red pepper, tomato, salt, basil

Taken from cooking.nytimes.com/recipes/1015088 (may not work)