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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
frozen lobster tail, thawed and cut into bite sized pieces
cup extra virgin olive oil
tablespoon unsalted butter
cloves garlic, sliced thin
cup basil leaves chopped or torn small
Pasilla pepper, chopped small
Zest from 1 medium-large lemon
pinch red pepper flakes
Juice from 1/4 lemon
cup dry white wine
ounces angel hair or linguine pasta
- 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.
- 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.
- 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.
- 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.
- Stir in the lobster meat, basil and zest and reduce heat to lowest. Let warm for several minutes.
- 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.
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal