Grilled Lobster Tail with Shrimp Pasta is a luxurious and flavorful dish that’s perfect for special occasions or when you want to treat yourself. Here’s how to make it:
Ingredients:
For the Grilled Lobster Tail:
- 4 lobster tails
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Shrimp Pasta:
- 8 oz linguine or spaghetti (or pasta of choice)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1/2 teaspoon crushed red pepper flakes (optional for spice)
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
For the Grilled Lobster Tail:
- Prepare the Lobster Tails:
- Preheat your grill to medium-high heat (about 400°F or 200°C).
- Using kitchen shears, cut the top of the lobster shell lengthwise down the center, stopping just before the tail. Gently pull the lobster meat out of the shell, leaving the base attached at the tail end. This is called “piggybacking” the lobster.
- Place the lobster meat on top of the shell.
- Prepare the Butter Sauce:
- In a small bowl, mix the melted butter, garlic, lemon juice, paprika, salt, and pepper.
- Grill the Lobster:
- Brush the lobster meat with the butter mixture, then place the lobster tails on the grill meat-side down. Grill for 5-7 minutes, or until the lobster meat is opaque and has grill marks. Flip the lobster tails halfway through and brush with more butter.
- Garnish and Set Aside:
- Once the lobster is done, remove it from the grill, sprinkle with fresh parsley, and set aside.
For the Shrimp Pasta:
- Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Cook the Shrimp:
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic, and crushed red pepper flakes (if using). Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the white wine and scrape any bits from the bottom of the pan. Let it reduce for about 1-2 minutes.
- Stir in the heavy cream and bring to a simmer. Let it cook for another 2 minutes.
- Add the grated Parmesan cheese and stir until the sauce thickens. If needed, add some of the reserved pasta water to reach your desired sauce consistency.
- Combine the Pasta:
- Add the cooked pasta and shrimp back into the skillet, tossing to coat the pasta in the creamy sauce. Add the lemon zest, and season with salt and pepper to taste.
Assemble the Dish:
- Serve the Pasta:
- Plate the shrimp pasta and place the grilled lobster tail on top or alongside the pasta.
- Garnish and Enjoy:
- Garnish with more fresh parsley and a squeeze of lemon juice for extra brightness.
Tips:
- For a smokier flavor, you can also add a bit of smoked paprika to the butter mixture for the lobster tails.
- To add some extra richness to the pasta, you can drizzle a little bit of truffle oil over it before serving.
Enjoy this decadent Grilled Lobster Tail with Shrimp Pasta! It’s a perfect dish to impress guests or indulge in a fancy meal.
