I had two frozen lobster tails and I found your recipe.. I took the time to defrost and I am so glad I headed your warning about par-boiling and not overcooking the lobster. I added some diced peppers for color to your fantastically easy and delicious recipe and it came out amazing! Thank you so much my husband was much impressed.
Succulent lobster, lemon garlic butter and linguini -- what more could you ask for in a pasta?
INGREDIENTS
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
INSTRUCTIONS
Easy Lobster Scampi with Linguini
Succulent lobster, lemon garlic butter and linguini -- what more could you ask for in a pasta?
INGREDIENTS
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
INSTRUCTIONS
- 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.
- 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.
- get the full instructions @ cookingforkeeps.com
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