Broiled Lemon and Herb Buttered Lobster with Homemade Tagliatelle
Ready In:
60 min
Servings
4
Good For:
Dinner
Ingredients
– 2.5 cups flour, sifted
– 4 eggs
– 1 tbs water
– 1 tbs Better Than Bouillon Lobster Base
– 4 fresh lobster tails, butterflied
– 1 stick butter
– 1 bunch fresh Italian flat leaf parsley, chopped
– 1 bunch green onions, sliced and separated greens from whites
– 2 lemons, zested and juiced
– 2 tbs olive oil
– 1 shallot, finely diced
– 4 cloves garlic, minced
– 4 cloves garlic, minced
– 1 tsp red chili flakes
– 1/2 cup white wine
– 1/2 can coconut milk
– 1/2 can coconut milk
– Salt & pepper to taste
– Garnish options: lemon wedges, lemon zest, parmesan cheese, fresh herbs, chili flakes
Step by Step Instructions
PASTA PREP:
If you are making fresh, homemade linguini, sift 2.5 cups of flour into an electric mixing bowl. Add four eggs and a tablespoon of water. Beat using the the dough hook attachment over low speed until smooth and elastic-ky, about 8 minutes. Tightly wrap the dough in plastic wrap and allow to rest on the counter for 30 minutes. After dough has rested, roll and cut your pasta to your desired size. I used my hand roller and pasta cutter by Atlas, which I find to be user friendly. Hang cut noodles on a pasta dryer while working with dough in batches.
PASTA COOK:
Bring four quarts of salted water to a boil. Add 1 TBS of Better Than Bouillon Lobster Base to water, then cook fresh pasta for 1-2 minutes until done. If you are using store-bought pasta, follow directions on package to cook al dente.
LOBSTER BROIL:
Butterfly lobster shells by using kitchen shears to cut down the top side of the shell lengthwise. Flip tail over and gently use fingers to separate the meat from the bottom part of the shell. Flip back over (leg side down) and pull meat atop the shell (as pictured). Season with salt and pepper. You can skip this step and broil whole if you prefer. Broil on high until juices run opaque, approximately 8 minutes. While lobster is broiling, whip room temperature butter with fresh parsley, green onion and lemon zest. After 8 minutes in the oven, lather lobster tails with compound butter mixture and broil another 1 minute.
SAUCE & ASSEMBLY
Heat a wide dutch oven over medium heat. Add olive oil and shallots. Saute until translucent, approximately 3 minutes. Add whites of green onions, garlic and chili flake, saute for another minute. Deglaze pan with white wine. Reduce for approximately 2 minutes. Add coconut milk. Simmer for 2 minutes, then shut off. Add freshly cooked pasta and 1/3 cup of the pasta water to dish, reserving pasta water as needed for your sauce. Serve with lobster atop pasta and garnishes of your choice.
