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Chile Pepper Lobster Over Saffron Linguine

  • Yield: 4 main-course servings


  • 1 cup olive oil
  • 2 tablespoons peeled, seeded, and chopped Italian plum tomatoes
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 4 turns freshly ground black pepper
  • 4 servings Saffron Linguine
  • 1 pound cooked lobster meat (from 3 live 1-pound lobsters), cut into 1/2-inch pieces
  • 1/4 cup coarsely grated fresh Parmesan cheese
  • 1/4 cup chopped green onions


  • Combine the oil, tomatoes, onions, cilantro, garlic, chili powder, red pepper, cumin, salt, and black pepper in a large skillet over medium heat and cook for 6 minutes. Turn off the heat and allow the mixture to steep for 10 or 15 minutes.
  • Prepare the Saffron Linguine, and cover to keep warm.
  • Turn the heat back up to high under the skillet, and when the mixture bubbles, add the lobster. Cook, shaking the skillet, for 3 minutes. Remove from the heat. Makes about 2 cups.
  • To serve, divide the pasta into 4 portions and mound it in 4 shallow bowls. Add 1/2 cup of the lobster and sauce, and sprinkle each serving with 1 tablespoon of the Parmesan and 1 tablespoon of the green onions.