steamed lobster tails and lemon-butter spaghetti

It's not often that I'll eat lobster (too expensive). It's also not often that I'll eat butter (too…well, I won't say it). But after a day of sand, sun and fun, (and deals on lobster at the grocery store) a buttery lobster meal hit the spot! Add a glass of chilled white wine or rosé (or bubbles!) for maximum joy. xoCy
serves 2
GF/SF/PESC
INGREDIENTS:
  • 2 lobster tails
  • Sea salt
  • Favorite spaghetti – I love the quinoa-corn kind from Ancient Harvest
  • Unsalted butter
  • Bunch of flat-leaf parsley
  • Handful of cherry tomatoes, halved
  • Red pepper flakes
  • Freshly ground black pepper
  • Juice from 1/2 lemon
EQUIPMENT:
  • Large pot & lid
  • Steamer tray (you could also use a colander)
  • Another pot (for pasta)
  • Cutting surface & knife
  • Tongs
  • Sizzors

METHOD:

  1. Steam the tails: fill a large pot with water so that it comes up the sides by an inch. Bring to a boil. Add 1 Tbsp sea salt, place the colander inside with the lobster tails in it, undersides facing up, cover and steam for 8 minutes.
  2. Meanwhile, prepare the pasta according to package directions.
  3. Using tongs, remove the tails to a cutting surface and allow to cool before handling.
  4. Drain the pasta, and return to the pot. Keeping it on low heat, add a pad of butter, the parsley, cherry tomatoes, and season with salt, pepper, and red pepper flakes. Gently stir to combine until the butter has melted. Add more butter if desired. Finish with fresh lemon juice.
  5. Remove the meat from the tail by cutting along the curve of the lobster tail. (see picture below)
  6. Serve pasta on plates, placing the lobster tails on top of each mound. If you like, add a bit more melted butter and lemon juice to the lobster.

 

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