Pasta with Lobster Tails | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Pasta with Lobster Tails
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Previously Frozen Raw Lobster Tail; Holland House White Cooking Wine; Land O Lakes Butter, with Olive Oil & Sea Salt; Napoleon Co. Grille Garlic Cloves; Signature Farms Lemon Juice; pasta water; Morton Iodized Salt, 26 Ounce; El Guapo® Crushed Red Chili Pepper; SIGNATURE SELECTS Black Pepper, Ground; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Little Bear Curly Parsley

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Pasta with Lobster Tails

Serves 420 mins prep20 mins cook

Delicious Colonne Pompei pasta served with lobster tails in a spicy garlicky white wine butter sauce. This dish combines the richness of lobster with the perfect balance of flavors from garlic, white wine, and spices.

0 servings

What you need

lobster tail

cup white wine

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

garlic clove

lemon juice

cup pasta water

tsp salt

tsp crushed red pepper

black pepper

Mutti Sauce for Pizza, Parmigiano Reggiano, Parma

cup parmigiano reggiano

tbsp parsley

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Instructions

1: Trim, pat dry and split lobster tails lengthwise.

2: Drop your pasta into boiling water and cook until al dente.

3: Melt 4 tablespoons of butter and place lobster tails on the pan, flesh down; cook for a few minutes then season with salt, pepper, chili flakes and add garlic, cook for a few more minutes and set them aside.

4: Deglaze the pan with white wine; squeeze the juice of 1 lemon; add 3 tablespoons of butter and more chili flakes; bring the pasta into the pan along with the lobster tails; add pasta water, stir to combine.

5: Finish with Parmigiano Reggiano, parsley and enjoy!

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