Flavor Trends, Strategies and Solutions for Menu Development
Credit: Barilla For Professionals
Lobster With a Kick
Luxury meets heat in this craveable seafood pasta
This Spicy Lobster Rigatoni builds bold flavor on a base of Barilla Rigatoni, perfectly al dente to hold the rich, heat-laced sauce. Developed by Kevin Felice, Director of Operations and Food/Beverage for 40North, a restaurant group based in Morristown, N.J., the dish pairs tender lobster with Calabrian chile, delivering a smoky, spicy undercurrent that helps reinforce its Italian provenance. A bright tarragon gremolata cuts through the richness, offering herbal lift and satisfying crunch. This build exemplifies high-impact simplicity, balancing both indulgence and intensity.
Explore even more pasta inspiration! Visit Barilla for Professionals’ Best of Spicy Recipe Collection.
Related Reads
Miso Orecchiette with Garlicky Asian Vegetables and Furikake Recipe courtesy of Dustin Hilinski
...
Generation Next: Putting the “Art” in Culinary Arts The future of food is evolving, one culinary student at a time
JWU Baking & Pastry Arts student Meriel Robbins finds culinary inspiration in the fine arts, a...
