Lobster Tails and Garlic Butter Pasta

Alright, let's get this lobster and pasta symphony going! This recipe is designed for a restaurant-quality dish, but easily achievable at home with a few key techniques. We're aiming for perfectly cooked, succulent lobster tails bathed in a luscious garlic butter sauce, tossed with perfectly al dente pasta.

Recipe: Lobster Tails & Garlic Butter Pasta

Yields: 2 Servings Prep Time: 20 minutes Cook Time: 15-20 minutes

Ingredients:

• Lobster Tails:

  • 2 (6-8 ounce) Lobster Tails, preferably cold-water
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • Optional: Paprika for dusting

• Pasta:

  • 8 ounces (225g) Linguine or Fettuccine (fresh or dried)
  • 4 quarts Water
  • 1 tablespoon Sea Salt

• Garlic Butter Sauce:

  • 1/2 cup (1 stick) Unsalted Butter, cut into small cubes, cold.
  • 4 cloves Garlic, minced finely
  • 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons Fresh Lemon Juice, plus wedges for serving
  • 1/4 cup Chopped Fresh Parsley
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Salt and freshly ground Black Pepper, to taste

• Garnish:

  • Fresh Parsley sprigs
  • Lemon wedges

Equipment:

• Large Pot for pasta
• Large Skillet or Sauté Pan
• Tongs
• Whisk
• Sharp Knife
• Cutting Board

Instructions:

1. Prepare the Lobster Tails:

• Butterfly (Optional, but Recommended): Using kitchen shears or a sharp knife, cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and lift the lobster meat out slightly, leaving the tail connected at the base. This presentation is beautiful and helps the lobster cook evenly. You can skip this if preferred.
• Season: Lightly drizzle the lobster meat with olive oil, then season with salt, pepper, and a light dusting of paprika (if using).

2. Cook the Pasta:

• Boil Water: Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of sea salt.
• Cook Pasta: Add the pasta to the boiling water and cook according to package directions until al dente. Save about 1 cup of the pasta water before draining.
• Drain: Drain the pasta well and set aside.

3. Cook the Lobster Tails:

• Sear: Heat your skillet over medium-high heat.
• Cook: Place the lobster tails meat-side down in the hot skillet. Cook for 3-4 minutes, or until the meat is nicely browned. Flip the tails and cook for another 3-4 minutes, or until the internal temperature reaches 140-145°F (60-63°C). Be careful not to overcook, as the lobster will become tough.
• Rest: Remove the lobster tails from the skillet and set aside to rest for a couple of minutes.

4. Make the Garlic Butter Sauce:

• Sauté Garlic: In the same skillet you used for the lobster (don't clean it!), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned.
• Deglaze: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes.
• Emulsify: Reduce the heat to low. Begin whisking in the remaining cold butter, one or two cubes at a time, allowing each addition to melt completely and emulsify into the sauce before adding more. This creates a creamy, luscious sauce.
• Season: Stir in the lemon juice, parsley, red pepper flakes (if using), salt, and pepper to taste. Adjust seasoning as needed. The sauce should be slightly acidic and well-seasoned.

5. Combine and Serve:

• Toss: Add the cooked pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
• Plate: Divide the pasta between two plates.
• Top: Place a lobster tail on top of each serving of pasta.
• Garnish: Garnish with fresh parsley sprigs and lemon wedges.

Chef's Notes & Tips:

• Lobster Selection: Look for lobster tails that are firm and have a good color. Cold-water lobster tails are generally considered to be sweeter and more tender.
• Don't Overcook: Overcooked lobster is rubbery. Use a meat thermometer to ensure it's cooked to the correct temperature.
• Cold Butter is Key: Using cold butter for the sauce is crucial for achieving a smooth and emulsified texture.
• Adjust the Garlic: If you're not a big fan of garlic, reduce the amount used in the sauce.
• Spice It Up: Add a pinch of cayenne pepper to the sauce for a little extra heat.
• Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc is a perfect complement to this dish.
• Vegetable Side: Asparagus or steamed green beans are excellent sides to pair with this dish.

Enjoy your decadent Lobster Tails & Garlic Butter Pasta! This is a dish that is sure to impress. Bon appétit!