Grilled Lobster Tail Pasta with Crispy Grilled Asparagus
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Delight in the luxurious flavors of our Grilled Lobster Tail Pasta with Crispy Grilled Asparagus, a dish that brings a taste of Italy to your home. Succulent lobster tails, grilled to tender perfection, are paired with al dente pasta, creating a harmonious blend of rich and delicate flavors. The pasta is complemented by crispy grilled asparagus, topped with golden panko breadcrumbs and a sprinkle of Italian seasoning, adding a satisfying crunch. Ideal for any night you want a quick dinner with a touch of fine-dining, this dish combines the ocean's bounty with garden-fresh produce, offering a memorable meal that transports you to a seaside trattoria with every bite.
Author:Nathan Michael & Julia Flowers
Ingredients
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4 SRF Maine lobster tails, thawed
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2 tablespoons butter, melted
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2 tablespoons olive oil
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1 tablespoon lemon juice
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2 cloves garlic, minced
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1 teaspoon sea salt
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1 teaspoon paprika
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Pinch of cayenne
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1 pound of spaghetti
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2 tablespoons olive oil
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½ stick of butter
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2 tablespoons shallots, minced
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3 cloves of garlic, minced
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1 pint of cherry tomatoes, halved
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1 heaping teaspoon of Calabrian chili paste or ½ teaspoon of chili flakes
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¼ cup dry white wine such as sauvignon blanc
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1 lemon zested and juiced
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1/4 cup chopped basil
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¼ cup chopped tarragon
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1 pound of asparagus, trimmed
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2 tablespoons olive oil, divided
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1 teaspoon Italian seasoning
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½ teaspoon salt and pepper
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½ cup panko bread crumbs
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¼ cup grated parmesan cheese
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½ lemon, juiced
Lobster Tails
Crispy Grilled Asparagus
Directions
Lobster Tails
Preheat your grill over medium high heat - around 400°F.
To prepare the lobster tails, using kitchen shears carefully cut down the center of the shells lengthwise until you reach the tail without cutting the tail off. Using your thumbs gently pull the meat away from the shell without removing the shell. Cut the lobster meat down the center without going all the way through. This will make for a more even grilling experience.
In a small saucepan, melt butter, add olive oil, garlic, lemon juice, salt, paprika and cayenne over medium low heat for 3 minutes until incorporated.
With a silicone spatula brush the lobster tails with the seasoned melted butter.
Grill meat side down for 4 minutes before flipping. Baste the other side and grill for another 4 minutes or until the thermometer reaches 135°F. Remove the lobster from the grill and let cool enough to remove the meat from the shells and chop into pieces.
Meanwhile, bring a large pot of salted water to boil and cook spaghetti 2 minutes shy of recommended cook time.
While spaghetti cooks, in a large skillet over medium heat melt the butter, add the olive oil, garlic, shallots and chili, let cook 2 to 3 minutes until fragrant.
Add the halved tomatoes and white wine and cook for another 3 to 5 minutes until reduced slightly.
Toss the chopped lobster tails into the pan tossing to coat.
Add strained pasta to the pan and stir to coat well adding ¼ cup of pasta water if needed.
Toss with chopped herbs and lemon juice.
Crispy Grilled Asparagus
While the grill is still hot (350 to 400°F), toss the trimmed asparagus with olive oil and Italian seasoning, salt and pepper.
In a small skillet, toast the panko over medium low heat with the olive oil for 3 minutes until just starting to lightly brown. Remove until ready to use.
Grill asparagus for 6 to 8 minutes depending on size.
Plate the asparagus topped with lemon juice, toasted panko and shaved parmesan cheese.