Fancy Lobster Tails and Garlic Butter Pasta
Make this towering masterpiece for your next special occasion dinner. Optimised to minimise fuss - the lobster seasoning becomes the pasta sauce!
Servings: 2
Ingredients
- 2 0.5lb lobster tails
- 150 g dried tagliatelle or shape of choice
- 4 tbsp butter
- 1 tsp paprika
- Several cloves of garlic
- Salt, pepper and lemon juice to taste
Instructions
- Preheat oven at 200C/400F, and bring a pot of water to boil.
- Melt butter in a large skillet on low heat. Add garlic and stir occasionally, until fragrant.
- Using a pair of kitchen shears, cut along the top shell of each lobster tail.
- Carefully remove the meat from the shell, but leave it attached to the tail. Lift the meat through the cut you made, and lay it on top of the shell.
- Brush butter from the skillet onto the lobster tails. Salt and pepper the lobster, then roast on the top rack for 10-12 minutes on 200C/420F.
- While lobster is in the oven, boil pasta in salted water until al dente.
- Once pasta is done, drain and add to the skillet with the remaining garlic butter. Toss to combine, along with a bit of reserved pasta water.
- Assemble and serve.