Author Notes
We purchased a lobster tail with the idea of creating a couple of lobster dishes. Since we love pasta we put the cut up lobster together with some lemon, white wine, basil and other ingredients to make this delicious, delicate dinner. —Tom and Anita Morgan
Ingredients
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1
frozen lobster tail, thawed and cut into bite sized pieces
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1/4 cup
extra virgin olive oil
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1 tablespoon
unsalted butter
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5
cloves garlic, sliced thin
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1/4 cup
basil leaves chopped or torn small
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1/2
Pasilla pepper, chopped small
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Zest from 1 medium-large lemon
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1 pinch
red pepper flakes
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Juice from 1/4 lemon
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1/3 cup
dry white wine
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7-8 ounces
angel hair or linguine pasta
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Parmesan cheese
Directions
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Carefully insert kitchen shears between lobster shell and meat and cut to the tail. Do this on both sides of the lower shell and once down the middle of the upper shell. Remove lobster meat and chop into ½” pieces.
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Put the oil and butter in a 10” pan and sauté the lobster meat over low-medium heat until no longer transparent. Don’t overcook. Reserve the lobster meat in a warming oven at 200*F with the dinner plates.
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Saute the chopped pepper and red pepper flakes in the lobster juice for several minutes, then add the garlic to the pan and cook for about 2 minutes until garlic is clear. Stop before browning.
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Add the wine and lemon juice and continue at a low simmer until wine is reduced. If sauce is too thin, add a little more oil.
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Stir in the lobster meat, basil and zest and reduce heat to lowest. Let warm for several minutes.
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Angel hair pasta takes about 4 minutes to cook to al dente. So place it in oiled and salted boiling water when the lobster is put in the pan. When pasta is done, drain and plate.
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Place the pasta on two heated plates. Spoon the lobster sauce over the pasta. Sprinkle with paprika and garnish with sprigs of Italian parsley. Serve with Parmesan cheese, and lemon wedges, salt and freshly ground pepper.
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