Bobby Flay’s Vegas Lobster Cavatelli Copycat Recipe

Bobby Flay’s Vegas Lobster Cavatelli is a luxurious Italian-inspired pasta dish combining tender lobster meat, pillowy cavatelli pasta, and a spicy tomato fra diavolo sauce. Finished with a rich anchovy butter that melts into the sauce, this restaurant-style recipe balances heat, seafood sweetness, and deep savory flavor.

Why Everyone Will Love This Recipe

This lobster cavatelli brings together bold flavors and comforting textures. The spicy tomato sauce complements the delicate lobster, while the ricotta cavatelli adds a soft, satisfying bite. The finishing touch of anchovy butter creates a silky sauce with incredible depth, making this dish perfect for date nights, celebrations, or special dinners at home.

What Is the Dish?

Cavatelli is a traditional Italian pasta shape that originated in southern Italy, especially in regions such as Molise, Puglia, and Sicily. The name comes from the Italian word cavare, meaning “to hollow out,” referring to the small shell-like shape designed to hold onto rich sauces. Traditionally made with simple ingredients like flour and water, cavatelli has become popular in many variations, including versions made with ricotta for a softer texture.

Bobby Flay’s lobster cavatelli combines this rustic Italian pasta with a seafood-focused American restaurant style. The spicy fra diavolo sauce takes inspiration from Italian-American seafood dishes, where tomatoes, garlic, and chile create a bold pairing for shellfish. Fun fact: the final addition of anchovy butter reflects a classic chef technique—using small amounts of intensely flavored ingredients to add a savory “umami” quality without making the dish taste fishy.

Cooking Tips

• Use high-quality lobster meat for the best flavor, whether from fresh cooked lobster or good-quality prepared lobster.
• Do not overcook the lobster; it only needs to warm through in the sauce.
• Reserve some pasta water to loosen the sauce and help it cling to the cavatelli.
• Adjust Calabrian chiles according to your preferred spice level.
• Add the anchovy butter off the heat so it melts smoothly into the sauce without separating.

Frequently Asked Questions

Can I Use Store-Bought Cavatelli?

Yes. Fresh or frozen store-bought cavatelli is a great shortcut and works beautifully with the sauce.

What Can I Substitute for Lobster?

Shrimp, crab, scallops, or a seafood mix can be used if lobster is unavailable.

What Are Calabrian Chiles?

Calabrian chiles are Italian peppers known for their fruity flavor and moderate heat. They can be replaced with crushed red pepper flakes.

Does Anchovy Butter Make the Pasta Taste Like Fish?

No. The anchovy adds a savory depth and richness rather than a strong seafood flavor.

Can I Make This Recipe Less Spicy?

Yes. Reduce the amount of Calabrian chiles or omit them for a milder tomato sauce.

How to Store

Store leftover lobster cavatelli in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or seafood stock to loosen the sauce.

How to Freeze

Freezing is not recommended for the finished dish because lobster and pasta can become softer after thawing. If desired, freeze the tomato sauce separately for up to 2 months and add freshly cooked pasta and lobster when serving.

Ingredients

For the Cavatelli:

• Homemade ricotta cavatelli dough or store-bought cavatelli pasta

For the Lobster Pasta:

• Freshly cooked lobster meat (tail and/or claw meat), chopped
• Tomato puree or San Marzano tomatoes
• 1 onion, finely chopped
• Garlic cloves, crushed or minced
• Calabrian chiles or crushed red pepper flakes
• Olive oil
• Salt and white pepper, to taste
• Fresh parsley or basil, for garnish

For the Anchovy Butter:

• Butter
• Anchovies, finely mashed

How to Make Bobby Flay's Vegas Lobster Cavatelli

1. If making homemade cavatelli, combine flour, ricotta, and eggs into a soft dough. Roll into ropes, cut into pieces, and shape using a cavatelli board. Cook fresh or store-bought cavatelli in salted boiling water until tender.
2. Heat olive oil in a skillet. Add onion and garlic, cooking until softened and fragrant. Stir in Calabrian chiles or red pepper flakes.
3. Pour in tomato puree or crushed San Marzano tomatoes. Simmer until the sauce thickens slightly and the flavors combine.
4. Add cooked cavatelli and lobster meat to the sauce. Toss gently for a few minutes until the pasta absorbs the flavors and the lobster is warmed through.
5. Remove the pan from heat. Stir in anchovy butter until melted and the sauce becomes glossy and rich.
6. Season with salt and white pepper. Garnish with fresh parsley or basil and serve immediately.