Buttered Lobster Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Lobster tail (500g-1kg) - 1 whole tail
02 -
Angel hair pasta - 250g
03 -
Cherry tomatoes - 400g
04 -
Salted butter (Westgold preferred) - 150g
→ Aromatics & Seasonings
05 -
Fresh shallot - 1, finely diced
06 -
Fresh garlic cloves - 2, finely diced
07 -
Extra virgin olive oil - 1 tablespoon
08 -
Fresh parsley, finely chopped
09 -
Fresh lemon - 1/4
10 -
Sea salt and freshly ground pepper to taste
→ Sauce
11 -
White wine - 1/4 cup
# Instructions:
01 -
Get a large pot of water going on the stove - don't forget to salt it well!
02 -
Turn the lobster tail over and cut along each side with kitchen shears. Gently remove the meat from the shell and chop into nice big chunks.
03 -
Warm up olive oil and 50g butter in a deep saucepan over medium heat until it starts to foam. Lower the heat and cook those lobster pieces for about 3-4 minutes until they turn that beautiful white and pink color. Scoop them out with a slotted spoon and set aside.
04 -
In the same pan, cook your diced shallots and garlic for 2 minutes, stirring now and then. Pour in the wine and scrape up all those tasty brown bits from the bottom. Let it simmer until most of the wine cooks off.
05 -
Turn the heat down low and add your cherry tomatoes. Let them cook for 10-15 minutes until they burst and get all jammy and delicious.
06 -
Drop your pasta in the boiling water, but grab it 2 minutes before the package says it's done. Save a cup of that starchy pasta water before draining!
07 -
Add your pasta and another 50-100g of butter to those jammy tomatoes. Splash in some pasta water bit by bit, stirring until everything gets silky and glossy. Mix in the lobster, fresh parsley, and a squeeze of lemon juice. Serve right away while it's hot and perfect!
# Notes:
01 -
This pasta tastes best served immediately while the sauce is silky and warm.
02 -
Save the lobster shells - they're great for making seafood stock later!