Lobster Scampi

For me, the most common “scampi” dish you hear about is shrimp scampi. Don’t get me wrong, I love shrimp. But fun fact about your girl - I developed an allergy to shrimp in my 20’s! Luckily, I’m in the clear when it comes to other seafood. So a lobster scampi sounded like a pretty good compromise!

Serves: 2-4

Cooking Method: Stovetop

Ingredients:

• 2-3 Lobster Tails

• Linguini Pasta

• About 3 TBSP Olive Oil

• About 4-6 TBSP Butter

• 1 TBSP Chopped Garlic

• 1 TSP Red Pepper Flakes

• Fresh Lemon Juice from 1-2 Lemons

• 1/2 Cup Dry White Wine

• 1/2 Cup Reserved Pasta Water

• Garnish with fresh parsley, parmesan cheese and lemon zest

Instructions:

• In a large pot, spread your lobster tails on to a steaming basket. Steam for 7-9 minutes until bright red and meat is no longer translucent. (Pro Tip: Adding in skewers to the tails will prevent them from curling. And layering sliced lemon will give it extra flavor!)

• Remove meat from tails and chop in to smaller pieces

• In a separate pot, cook your linguini as instructions indicate. Reserve about 1/2 cup of your pasta water.

• In a large cooking pan, add olive oil and butter. Once simmering, add garlic, red pepper flakes, and lemon juice.

• When sauce starts to boil and thicken, add in white wine and pasta water. Again when sauce boils and thickens, reduce heat to a simmer and add in lobster.

• Add in pasta to your sauce mixture. (Pro Tip: I like to transfer my pasta directly from my pasta water - it helps your sauce cling to the pasta better).

• Garnish with fresh chopped parsley leaves and parmesan cheese!

Remember: Measurements are a suggestion! Want spicier pasta - more pepper flakes! More citrus flavor - more lemon juice! There’s no wrong way! Much love and happy cooking.