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Lemon & Butter Lobster Pasta

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Lemon & Butter Lobster Pasta

Lobster has always been one of those “fancy” and expensive slightly bourgeois dishes; still is! LOL However, I am here to demystify all of that!  So if you want to be fancy and bourgeois in the comfort of your own home, with your lobster and your cheap champagne like the one pictured, then damn it try this dish and live your best fancy lobster life!!

Seriously, lots of folks love lobster but just do not know how to prepare it at home. After doing some research online a couple of years ago, I was shocked at how very easy it is to make. I made my first steamed lobster back in 2016 and I have not looked back since! Try this succulent easy and delicious meal, it will not disappoint.

Lemon & Butter Lobster Pasta

An easy yet decadent lobster pasta.

  1. 1 pound linguini or fettuccine

    4- 5 ounce lobster tails

    1-2 pounds of lobster claws

    6 tablespoons of butter, divided

    10 garlic cloves, chopped

    4 tablespoons lemon

    2 teaspoons lemon zest

    ½ teaspoon red pepper flake

    ¾ teaspoon salt

    1 tablespoon olive oil

    2 tablespoons chopped flat-leaf parsley, plus more for garnish

  2. 1. Bring a big pot of water to a rolling boil. Season liberally with salt. It should taste like the sea. Add pasta. Follow instructions on packaging.

    2. Using kitchen shears cut each lobster tail length-wise so there are two equal pieces and the flesh is showing. Season flesh with garlic powder and pepper.

    3. Mince your fresh garlic about 10-12. You can put both whole garlic and minced garlic together in the pan.

    4. In a large sauté pan, add four-five tablespoons of butter over a medium heat. Once it’s melted add lobster tails and garlic. Cook lobster tails shell side down for 1-2 minutes until they start to turn slightly red, spoon some of the garlic and butter over the flesh as it cooks. Flip so that the lobster is flesh side down; make sure it cooks in the butter and garlic. Cook another 1-2 minutes until shell is bright red and meat is white. Do not overcook.

    5. Remove lobster tails. Remove meat from the shells and chop into bite-sized pieces. Set aside.

    6. Add remaining butter to the pan along with lemon juice, lemon zest and red pepper flakes. Add linguini and salt, toss to coat and add olive oil.

    7. Add lobster and parsley back into the pasta. Toss.

    8. Season with garlic powder and pepper. Garnish with chopped parsley.

  3. The lobster claws are pretty simple. You can purchased them from your local grocery store or seafood/farmers market. They are typically precooked. You put them in an aluminum pan, season with some garlic powder and butter.  Cover with foil and place in the oven for 10 minutes on 350. 

Instead of cooking the lobster whole take kitchen shears and cut lengthwise down the center so the tail is in two separate, even pieces with all of the flesh exposed. I season with garlic powder and pepper and throw the lobster tails into a pre-heated pan (medium to medium-high heat) shell side down in either butter or olive oil. I prefer butter. As the shells starts to turn a bright red color, I spoon some of the melted butter over the flesh of the lobster.

Click link below for how the tails look after they are cut and searing in the pan. 

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Once it cooks for a few minutes, flip it over so the flesh side is down and let it cook until the entire shell is bright red and the flesh has turned white. It’s important to remove the tails from the hot pan immediately, as they can over cook. But don’t stress yourself about it.

 

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