Recipes

  Ingredients

• 1 lb. pasta, longer shapes work best
• 4 tablespoons butter, divided
• 1 Tbsp Citarella olive oil
• 4 lobster tails, cut down center lengthwise
• 4 garlic cloves, thinly sliced
• 2 cups reserved pasta water
• 1 lemon
• 1 tsp red pepper flakes
• 1/2 cup chopped parsley leaves, plus more for garnish
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until just shy of al dente. Reserve 2 cups starchy pasta water.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter and olive oil. Season lobster tails with salt and pepper, and place them cut side down in the pan. Sear for 2 minutes, then flip the lobsters on their shells, and sear another 1 to 2 minutes, until the shells turn bright red. Transfer the tails to a cutting board, remove the meat, slice it, and set aside.
3. Melt remaining butter in skillet over medium heat. Add garlic and sauté for 2 minutes, until fragrant. Add pasta water, juice from half the lemon, red pepper flakes and another pinch of salt. Simmer 3 minutes, then add cooked pasta and simmer an additional 1-2 minutes until pasta is coated with sauce.
4. Add lobster back to pasta along with the parsley and remaining lemon juice, tossing to incorporate everything together. Serve garnished with more parsley.