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Broiled Lobster with Herb Butter & Lobster Pasta

For the Herb Butter & Lobster:

1 stick of softened unsalted butter
1 tablespoon each chopped fresh tarragon, chives and parsley
1 teaspoon finely minced fresh garlic
½ peeled and small diced shallot
juice of ½ lemon
2 8-10 ounce lobster tails cut in half longways
1 tablespoon of olive oil
salt and pepper to taste


For the Pasta:

2 tablespoons of unsalted butter
2 finely minced cloves of garlic
½ peeled and small diced shallot
1 cup of heavy cream
4 cups of packed baby spinach
8 ounces of cooked lobster meat
juice of ½ lemon
2 packages of Ohio City Fettuccini pasta
salt and pepper to taste

Preparation:

1. Preheat the broiler to medium.

2. Add the butter, herbs, garlic, shallot, lemon juice and salt and pepper to a medium size bowl and mix until completely combined. Set aside.

3. Next, add the lobster tails cut side up and evenly drizzle the olive oil over the lobster meat.

4. Gently season the lobster with salt and pepper.

5. Broil the lobster on medium for 8 to 10 minutes or until the meat is opaque.

6. In a large frying pan over medium heat add in the butter, garlic and shallots and cook for 2 to 3 minutes or just until the garlic is lightly browned.

7. Add in the cream, spinach, lobster meat, lemon juice, salt and pepper and simmer over low heat to keep warm.

8. Cook the pasta in a large pot of boiling salted water for 2 to 3 minutes or until al dente.

9. Drain the pasta and add it to the pan with cream and spinach. Toss the pasta.

10. Finish by brushing the cooked lobster tails with the herb butter and serve alongside the pasta.

11. Garnish with fresh herbs.

Recipe created by Chef Billy Parisi

 


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