California Spiny Lobster Lemon Garlic Linguine
This is a quick and easy simple pasta dish with a little bit of heat, smoke and of course, lobster!
It can completely be done on a BBQ if you have a side burner **see notes below. If not, just adjust cooking instructions indoors.
The following recipe was submitted by our customer and seafood aficionado, Larry Pearson. Check out more of his dishes @livinlarz.
Category
Seafood / Dinner
Ingredients
-
California spiny lobster (1 per person)
1 box linguine pasta
6 lemons
8 cloves garlic
3/4 to 1 cup cup olive oil
1-2 Fresno peppers
2 Tbsp melted butter
2 Tbsp pine nuts
2 Tbsp sea salt
Fresh baby basil
Fresh oregano
Maldon's Smoked Sea Salt - to taste
Fresh ground pepper - to taste
Crushed red pepper - to taste
Stock pot
Large cast iron pan
Kitchen tongs
Large very sharp kitchen knife
Tools
Directions
Prep
Rinse lobsters thoroughly.
Zest 4 lemons.
Cut all lemons in half (zested ones too).
Mince garlic.
Slice peppers into small slivers.
Cook
Bring large stock pot of water to rapid boil. While water is heating, pre-heat BBQ on medium with cast iron pan on grill.
Add sea salt to boiling water and par-cook lobsters for 2 minutes each. Set aside. Keep water on heat and return to boil.
Move cast iron to the side of the grill closest to the side burner with boiling water and keep on medium heat. Turn the other side of the grill to medium-high heat.
Split lobsters in half with a large sharp knife. Start in the head and push rapidly through the tail. Remove black vein digestive tract.
Add approximately 1 Tbsp of oil to cast iron and lightly toast pine nuts. Set aside.
Add pasta to boiling water.
Add remaining oil to the cast iron skillet and let heat.
On the other side of the grill, place lobsters shell side down. Top with melted butter and cook for 3 to 4 minutes.
Add garlic to cast iron skillet and lightly cook. Do not burn! (If garlic starts to brown too quickly remove from heat and add additional olive oil to lower temperature.)
Squeeze juice from 4 lemons into garlic oil mixture and add slices of Fresno peppers.
Flip lobster meat side down and cook for 3 to 4 minutes and place 4 lemon halves on the grill pulp side down.
Pull cooked pasta from water with tongs and place directly into cast iron. You want the residual water.
Add red pepper, lemon zest, and pine nuts to pasta and toss until well coated. Add smoked salt and pepper to taste.
Plate pasta with half lobster and garnish with fresh herbs and grilled lemon wedge. Have the other half for seconds!
Recipe Note
Tip: Remember to save and freeze all the leftover shells to make seafood broth at a later date.
**I use a 4-burner BBQ so I can have 1/2 on medium heat and 1/2 on medium-high heat.If you do not finish pasta first, place in a serving bowl and cover with foil then cook lobster. If cooking inside you can cook lobster under an oven broiler.