This Spicy Seafood Recipe Will Take Your Pasta Up a Notch

It’s time to try something different. Like Chef Michael Symon’s Spicy Lobster Pasta (a.k.a. Lobster Fra Diavolo), which takes the salty-briny punch of fresh lobster and one-twos it with an uppercut of fiery crushed red pepper flakes.

How to Break Down a Cooked Lobster:

Symon leans on hearty, tubular rigatoni to help house the lobster hunks and tomato chunks. And the kicker is, after you cook the lobster, the dish comes together just about as fast as spaghetti with meat sauce.

Serve the dish with an escarole salad loaded with lemon. It’ll contrast the heat.

But you’ll likely need a beer too.

(For a meal plan that fits into your schedule, check out the Metashred Diet from Men's Health.)

Spicy Lobster Pasta

Paul Kita

Recipe by Michael Symon, chef of Angeline at Borgata in Atlantic City, New Jersey

What You Need:

• 1 lb dried rigatoni
• 3 cups tomato sauce
• 1 tsp crushed red pepper flakes
• 1 lb cleaned lobster meat (about 2 whole lobsters), cut into bite-sized pieces
• 1/4 cup finely chopped parsley
• Olive oil, for drizzling

How to Make It:

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 1 minute less than the package instructions.
2. Meanwhile, in a large pan over medium heat, add the tomato sauce and red pepper flakes. Simmer, stirring occasionally, until warmed through, about 5 minutes. Season to taste with salt and pepper and reserve warm.
3. Reserve 1/4 cup of the pasta water and then drain the cooked pasta. Transfer the pasta to the sauce, add the lobster meat, and toss well, gradually adding the pasta water until well incorporated. Folding in the parsley and a good drizzle of olive oil. Serves 4.

Shaved Escarole Salad

Paul Kita

Recipe by Michael Symon, chef of Angeline at Borgata in Atlantic City, New Jersey

What You Need:

• Juice and zest of 1 lemon
• 1/4 cup olive oil
• 1 large head of escarole, torn in to small pieces
• 2 whole artichokes, tough outer leaves, thinly shaved
• 1/4 cup freshly grated Parmesan cheese

How to Make It:

1. In a large bowl, whisk together the lemon juice, zest, and olive oil.
2. Season with salt and pepper.
3. When you’re ready to serve, add the remaining ingredients, tossing to combine.
4. Add some additional Parmesan on top along with some cracked black pepper if desired. Serves 4.