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Lobster Recipes
Pasta
Linguine and
Lobster
6 frozen
Maine lobster tails, 4-5 ounce
12 wooden skewers
24 cherry tomatoes
2 Tablespoons extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice
To taste, salt & freshly ground pepper
¾ cup fresh parsley
½ cup fresh basil
3 tablespoons fresh mint
2 tablespoons fresh rosemary
1½ pounds linguine
½ cup olive oil
To taste, salt and pepper
¾ cup grated Italian cheese
Thaw the lobster tails. Blanch for one minute in
boiling water. Drain, rinse with cold water to
stop cooking process. Remove shells from lobster
tails. Split the tails lengthwise into two strips,
then cut the cooled lobster meat into 1-inch
chunks.
Soak the skewers in water. Wash the cherry
tomatoes.
Skewer tomatoes and lobster chunks alternately on
skewers (4 tomatoes, 3 chunks of lobster meat).
Mix olive oil, lemon juice and salt and pepper.
Brush the lobster chunks with seasoned olive oil
mixture. Refrigerate until ready to grill.
Chop the parsley, basil, mint and rosemary and
toss lightly in a bowl. Cover to prevent from
drying out.
Bring pot of water to boil, add salt to taste.
Cook linguine al dente. Grill the lobster and
tomato skewers approximately 2-3 minutes, turn and
baste with more of the seasoned olive oil mixture,
grill an additional 2-3 minutes, being careful not
to overcook the lobster.
Reserving ½ cup of pasta water, drain pasta.
Transfer to a large pasta bowl, and toss with ½
cup olive oil, the reserved pasta water, the
chopped herbs and salt and pepper to taste.
Sprinkle with the cheese. Toss again. Serve pasta
with the skewered lobster meat and tomatoes.
Serves 6.
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Questions and wholesale inquiries
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ayup@coastallobster.com