In this recipe for Lobster Scampi lemon, garlic and butter marry together to make this indulgently delicious dish.
There are times when we want to make a sophisticated dinner, either for ourselves or for a loved one, but definitely don’t want to spend hours in the kitchen. This recipe for Lobster Scampi is perfect for that occasion. Lobster is so much easier to prepare than you may think and since you can make the pasta as the lobster cooks, you cut down on a long drawn out process. In this dish, the sweet succulent flavor of the lobster is the perfect accompaniment to the flavorful sauce made of garlic, butter and white wine. This dish is also incredibly easy to customize by changing the pasta or adding shrimp instead of lobster. We chose Linguini for this recipe simply for the texture. The wider noodles give this dish a nice contrast in textures which compliments the lobster rather than distracting your pallet, though fettucine or spaghetti would work well here too. A fresh salad of mixed greens and a chunk of crusty bread round this meal out to rival anything you would get at a restaurant.
2 Sizzlefish Lobster Tails
4 oz Linguine
1 ½ tsp Olive Oil
1 TBSP Butter
2 Garlic Cloves, minced
¼ cup Vegetable Broth or Dry White Wine
Red Pepper Flakes, to taste
½ Lemon, zested and juiced
Salt, to taste
Pepper, to taste
¼ cup Freshly Chopped Parsley, garnish
¼ cup Parmesan Cheese, optional garnish
Bring a large pot of water to a boil over medium-high heat. Add the lobster tails to the boiling water and cook for about 6 to 8 minutes, or until bright red and just cooked through.
Once cooked, remove the lobster tails from the water and set them aside to cool. Once the tails are cooled, with a good pair of kitchen shears, cut the underside of the tail from top to bottom. Gently release the meat from the shell and coarsely chop into large pieces.
Heat a large pot of water to a boil to cook the pasta and salt well to season the water. Cook the pasta until almost done just before its al dente. Drain pasta reserving 1 cup of pasta water for the sauce.
Place a large high sided skillet over medium heat. Add the olive oil and butter to the hot pan and melt. When the butter is melted, add the garlic to the pan and cook for 1 minute.
Next add the vegetable broth (or wine) and red pepper flakes to the butter garlic mixture. Cook, whisking well, for one minute or until reduced and thickened.
Once the sauce has thickened, add the pasta and lemon juice. Toss well.
Add the lobster to the pasta and toss well. Season with salt and pepper. If the sauce is not coating everything well, add a little reserved pasta water at a time until the sauce covers the pasta well.
Toss the pasta with fresh parsley, lemon zest and freshly grated parmesan cheese. Serve immediately.