Kick Off Lobster Season with this Easy Summer Pasta
Spiny lobster season is upon us in South Florida! If you’re looking for an easy pasta dish where spiny lobster is the star, then this recipe is for you. Roasted spiny lobster tails tossed with brown butter, your favorite pasta and fresh herbs make for a delicious summer dish.
Ingredients
4 Servings
- 4 Florida Spiny lobster tails
- 1 stick plus 2 tablespoons unsalted butter
- 4 cloves of garlic, chopped
- 1 teaspoon fresh Thyme
- 1 teaspoon fresh Parsley plus extra parsley for garnish
- 1 lemon
- 16 ounce package of linguini (or your favorite pasta)
- 1 cup white wine
- 2 Roma tomatoes, chopped
- Salt
- Pepper
- Parmesan cheese
Instructions
- Pre-heat oven to 425 degrees
- Butterfly the lobster by cutting down the center of the back and pulling the meat slightly upward. Place tails in a roasting pan and sprinkle with salt and pepper.
- In a small bowl whisk together 2 tablespoons of melted butter, juice of half the lemon, garlic, thyme and parsley. Spread evenly on each lobster tail.
- Roast the lobster tails for about 8-10 minutes or until opaque in color. Remove and set aside.
- Meanwhile cook the pasta according to instructions.
- Melt one stick of butter in a large pan, stirring constantly until brown in color and nutty smelling.
- Add garlic and wine and cook for 2 minutes
- Cut lobster into chunks and add it to the pan along with pan drippings and tomatoes. Cook for an additional 2 minutes.
- Add the cooked pasta to the pan and toss everything together.
- Serve with grated parmesan cheese and garnished with parsley and a lemon wheel.
This dish pairs nicely with a Sauvignon Blanc or an American Pale Ale.
Check out more Spiny Lobster Recipes
