Easy Lobster Scampi with Linguini


What happens once lobster tails maintain sale for 5 bucks a pop? you get them. All of them. then you create this simple Lobster dish with pasta.

I bathed them in butter and garlic. I par-boiled them (mistake). I wrapped them in foil and baked them (bigger mistake). I’m still quite penitent to admit however powerful and overcooked they clad. Long story short, it wasn’t sensible and left each Kevin and that i convinced lobster wasn’t very our factor.

I didn’t need to try to to something too crazy or over the highest, since i actually wished the inherent sweetness of the lobster to shine through, therefore I settled on a bit twist on shrimp dish, and concluded up with this simple Lobster dish with pasta. Of course, because the title implies, I swapped out the shrimp for lobster within the classic preparation, for a bit a lot of upmarket version.

I have a technique once it involves change of state lobster, rather than change of state it whole that i think leads uneven change of state, I take room shears and cut lengthwise down the middle therefore the tail is in 2 separate, even items with all of the flesh exposed.

I season with salt and pepper and throw into a pre-heated pan (about a medium to medium-high heat) shell facet down in either butter or vegetable oil. because the shells starts to show a bright red color, I spoon a number of the fat over the flesh of the lobster.


  • 1 pound linguini
  • 4- 5 ounce lobster tails
  • 6 tablespoons of butter, divided
  • 10 garlic cloves, chopped
  • 4 tablespoons lemon
  • 2 teaspoons lemon zest
  • ½ teaspoon red pepper flake
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons chopped flat-leaf parsley, plus more for garnish


  1. Bring a big pot of water to a rolling boil. Season liberally with salt. It should taste like the sea. Add pasta. Cook until just under aldente. Reserve cooking liquid.
  2. Using kitchen shears, cut each lobster tail length-wise so there are two equal pieces and the flesh is showing. Season flesh with salt and pepper.
  3. In a large saute pan, add four tablespoons of butter over a medium heat. Once it's melted add lobster tails and garlic. Cook lobster tails shell side down for 1-2 minutes until they start to turn slightly red, spoon some of the garlic and butter over the flesh as it cooks. Flip so that the lobster is flesh side down, make sure it cooks in the butter and garlic. Cook another 1-2 minutes until shell is bright red and meat is white. Do not overcook!!!
  4. Remove lobster tails, trying to get off all the garlic off. Remove meat from the shells and chop into bite-sized pieces. Set aside.
  5. Add remaining butter to the pan along with lemon juice, lemon zest and red pepper flakes. Add linguini and salt, toss to coat and add olive oil.
  6. If needed add starchy pasta water to loosen the sauce up.
  7. Add lobster and parsley back into the pasta. Toss.
  8. Season with salt and pepper.Garnish with chopped parsley

Recipe From : Cooking For Keeps

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