Lobster Pasta with a Burst Cherry Tomato Sauce
Pasta picnic for 30 friends! 20 pounds of pasta and 200 cherry tomatoes later
Ryan Nordheimer•
July 31, 2026
On the Italian carb spectrum people fall into one of two camps: pasta lover or pizza lover.
I, personally, will never settle for pizza — ironically, because my family owns a pizza restaurant. In fact, I’ve polled my entire extended family of 11 what their favorite food is (actually multiple times, like an annual Gallup poll of sorts), and out of all possible possibilities, at least a majority of them answered pizza, including both of my parents and my brother.
I, however, will always be on team pasta. Pasta is whimsical. Pasta is limitless. Pasta is a kind of food you never stop trying to master (I mean, the same can be said about pizza, but please ignore this reasoning for my sake).
What an opportunity, I say, to host a pasta picnic outside. After all, the color of a picnic blanket and an Italian American restaurant’s tablecloth are strikingly similar as you can see in the photos.
I had the idea to host a pasta picnic as a follow-up act to the dessert party in June. I pondered, what other food category feels summery but lends itself to a buffet? Salads, sure. But “salad picnic for 30 friends” doesn’t have the same ring. Cold soups, sure. But, and this is my biggest gripe with soup, how the heck are you supposed to serve it? Does everyone walk around with a plate balanced with a variety of mini cups, attempting to try all the soups simultaneously? Absurd!
Pasta in the summertime feels neither right nor wrong. Pasta is for all times of the year. Sure, I won’t make 17 different kinds of ragù. But pasta is surprisingly still craveable even on a very exposed patio surface at the end of July. Everyone loves pasta, so it seemed like the clear answer. And like dessert, it gives me the chance to go BIG on some dishes. I’ll call these my cash cows. Lasagna. Ravioli. Mac n’ cheese.
The french onion mac n’ cheese was a must. One of my most popular and viral recipes, I knew it had to make an appearance. Actually not just an appearance, steal the show. I made a double batch of it. And I kid you not, it was the first recipe to go. There was so much mac, I didn’t have a big enough casserole and sacrificed one of my Dutch ovens to bear the load. It weighed probably 30 pounds between the sheer amount of cheese, many pounds of pasta, and all that cast iron. So good.
How did my picnic go?
Pretty good! Aside from me accidentally ejecting one of my casseroles of lasagna pinwheels onto the buffet table minutes before people arrived, then me hacking the tablecloth with scissors to extricate any last trace of red sauce stain from the table.
The weather was spectacular, which is so surprising for New York July.
I had the incredible help of my cousin Lily, both as my sous chef and as my videographer. She just moved to New York City a couple weeks ago! And I’m so beyond proud of her and excited for her. She’ll be a large part of team Ryan moving onward.
And it ended up being the most hodge-podgy of gatherings in the best way possible. My dad, brother (the pizza one), and two cousins were in town for a padel tournament, so they all made surprise appearances, also bringing along 2 semi-professional Argentinian padel players, plus one of their girlfriends. The lovely woman who produced my memorial day TODAY show segment was also there. All in all, we had a great time with plenty of pasta, spritzes, negronis, and sun.
Ciao,
Ryan
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (12)
Ingredients (12)
Instructions
Bring 1 in of water to a boil in a large pot over high heat.
Place a lobster (1 large) on your cutting board. Using a sharp chef’s knife, quickly insert the knife into the lobster’s head just behind its eyes and cut down to dispatch it. Repeat with the other lobster (1 large).
Drop your lobsters into the pot and add a tight-fitting lid. Steam the lobsters for 6-7 minutes, until the lobsters are bright red and the tails have curled up slightly. Remove lobsters to a cutting board.
De-meat your lobster tails, claws, and knuckles (watch a YouTube video on how to do this). Wash and save a few of the more beautiful lobster tails or claws for presentation. Set the lobster meat in the fridge.
Bring a large pot of water to a boil.
Meanwhile, set a large sauté pan over medium heat. Add the olive oil (3 Tbsp) and when it’s shimmering, add the shallot (1) and garlic (6 cloves). Cook, stirring occasionally, until they are softened, about 5 minutes. Next add the red pepper (1 tsp) and tarragon (1 small bunch) and cook for 30 seconds. Then add the vermouth (¼ cup) or wine and cook out the alcohol briefly.
Dump in all the cherry tomatoes (32 oz). Season with salt. Cook, occasionally stirring and pressing down on some of the tomatoes, until the tomatoes have broken down and are jammy, about 20 to 30 minutes. Reduce heat to low.
Season your pasta water with a large handful of kosher salt. Drop in the pasta (16 oz) and cook until al dente according to package instructions. Save 1 cup of pasta water.
Drain the pasta. Add it to the tomatoes along with the reserved lobster meat, butter (3 Tbsp), half the chives (½ small bunch), and ½ cup of the reserved pasta water. Stir well with tongs to bring all the ingredients together and melt the butter, about 2-3 minutes. Add more pasta water if necessary to keep the sauce glossy. Taste for seasoning.
Dump onto a serving platter; garnish with the remaining chives (½ small bunch) and reserved lobster shells.
Subscribe to get my new recipes delivered to your inbox
Comments
Sign in to comment
