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Lobster Pasta Recipe by Mr. Make It Happen
Introduction:
We first need to prep our lobster tails by removing the lobster meat from the shells. Be careful to remove any shell fragments and veins etc.
- Prepare the Lobster Tails:
- Use kitchen shears to carefully cut along the top of each lobster tail shell lengthwise, starting from the open end to the tail.
- Gently pry apart the shell to expose the lobster meat, keeping the shell attached at the base of the tail.
- Lift the lobster meat out of the shell and rest it on top, leaving the meat attached at the end of the tail. Press the shell closed underneath the meat.
- Poach the Lobster Tails:
- In a large skillet or saucepan, melt the unsalted butter over low heat.
- Add the smashed garlic cloves and fresh thyme sprigs to the melted butter. Allow them to infuse the butter with flavor for a few minutes.
- Once the butter is infused, increase the heat to medium-low.
- Gently add the prepared lobster tails to the skillet, making sure they are submerged in the butter.
- Poach the lobster tails in the butter for 5-7 minutes, basting the meat occasionally with the melted butter. The lobster meat should become opaque and firm, but still tender.
Once the lobster is fully cooked, remove it – along with the herbs etc. Add in pasta water and bring to a simmer. Add cooked pasta and toss to coat. Season to taste and plate the lobster atop the pasta.
Mr. Make It Happen
2pc. Hybrid Skillet
Quick & Easy
Butter-poached lobster tails are a true delicacy, perfect for special occasions or romantic dinners at home. The rich, buttery flavor perfectly complements the sweet, tender lobster meat, creating a dish that is both elegant and indulgent. Serve alongside your favorite side dishes, such as roasted vegetables or garlic mashed potatoes, for a memorable dining experience that will impress even the most discerning guests.
Print & Download Lobster Tails Recipe
Lobster Pasta
Equipment
- 1 Mr. Make It Happen Skillet or preferred skillet
- 1 Mr. Make It Happen Chef Knife or preferred chef knife
- 1 Whisk
- 1 Mixing Bowl
- 1 Dutch Oven or preferred skillet
Ingredients
- 2 Lobster Tails
- 1 stick of butter
- 1/3 cup of water
- 1 lb spaghetti
- 1/4 cup diced parsley
- red pepper flakes
- 1 lemon zest and juice
- fresh thyme
- 3-4 cloves garlic
- 1 diced shallot
- 4 tbsps capers
- AP seasoning
Instructions
- We first need to prep our lobster tails by removing the lobster meat from the shells. Be careful to remove any shell fragments and veins etc.
Prepare the Lobster Tails:
- Use kitchen shears to carefully cut along the top of each lobster tail shell lengthwise, starting from the open end to the tail.
- Gently pry apart the shell to expose the lobster meat, keeping the shell attached at the base of the tail.
- Lift the lobster meat out of the shell and rest it on top, leaving the meat attached at the end of the tail. Press the shell closed underneath the meat.
Poach the Lobster Tails:
- In a large skillet or saucepan, melt the unsalted butter over low heat.
- Add the smashed garlic cloves and fresh thyme sprigs to the melted butter. Allow them to infuse the butter with flavor for a few minutes.
- Once the butter is infused, increase the heat to medium-low.
- Gently add the prepared lobster tails to the skillet, making sure they are submerged in the butter.
- Poach the lobster tails in the butter for 5-7 minutes, basting the meat occasionally with the melted butter. The lobster meat should become opaque and firm, but still tender.
- Once the lobster is fully cooked, remove it – along with the herbs etc. Add in pasta water and bring to a simmer. Add cooked pasta and toss to coat. Season to taste and plate the lobster atop the pasta.
