Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce

Whenever I prepare lobster rolls (click HERE for the recipe), I cook one or two extra lobster tails, to use in different dishes.
This time, I decided to use the cooked lobster in a quick and light pasta dish. I opted for a lemony butter sauce, as the lemon beautifully complements the somewhat sweetish flavor of the lobster meat, and butter, as it simply makes everything better.
To this basic pairing, I added some lightly sautéed  fresh scallions and dried shallots, along with capers and sun dried tomatoes. The quick sauce worked wonderfully with the delicate Angel Hair pasta.
This flavorful and aromatic dish is very quick and easy to prepare, and is perfect for a light, yet filling, summer time lunch. Try it and enjoy.

Notes:
* Shrimps, lump crab meat or firm white fish can be used instead of the lobster.

Makes: 2
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients:
4 oz (115 grams) Angel Hair pasta
1 lobster tail (10oz (285 grams)), cooked according to instructions found HERE 
3 Tbs butter, soft
2 scallions, roughly chopped
1 tsp salt
¼ tsp freshly ground four peppers mix
1 Tbs dried shallots
2 Tbs capers, drained
5-6 sun dried tomatoes halves, roughly chopped
Juice and zest from ½ a large lemon, or to taste

1. Roughly chop the cooked lobster tail roughly and keep warm.
2. Cook the pasta according to the instructions on the box, drain and keep warm.
3. Mix the butter, scallions, salt and pepper in a medium pan and sauté over medium-high heat, until the scallions soften. Add the dried shallots, mix and cook until the butter starts to brown.

4. Add the lobster, capers, sun dried tomatoes, lemon juice and half of the lemon zest. Mix and cook for 1-2 minutes. Taste and adjust seasonings.

5. Divide the cooked pasta into two serving bowls, add the lobster meat of top and pour the sauce over, scatter the rest of the lemon zest on and serve immediately.

30 thoughts on “Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce

  1. judilyn says:

    Oh, for the days when I lived in Florida and we just took the boat to where the lobster hung out and grabbed a few. Your dish looks so very delicious – scallions and shallots have taken up residence in my heart, and I put them in so many things now. Penzey’s freeze-dried shallots are great in bread. Their newest offering, JUSTICE, is a mix of shallots, garlic, onion, green peppercorns, chives and green onion, and is done superbly. I’m dusting it on so many things these days. Virtual hugs,

    Judie
    

    Liked by 3 people

    • Ronit Penso Tasty Eats says:

      Thank you Judie, I’m glad you liked the dish. I’m also into scallions and shallots, so they naturally got in there. The dried mix you’ve mentioned sound good. I’ll look for it. I could be great to get such fresh lobsters this way. When I can’t get fresh ones, I compromise on frozen, though obviously it’s not as good, but still better than none! :)

      Liked by 1 person

  2. Eha says:

    Such a simple but brilliant recipe I cannot wait to make as soon as I can put my hands on a fresh lobster tail not always smiling back at me at the nearest corner here in the country. The capers, tomatoes and lemon zest would marry so well with my favourite ‘oniony’ things to make one truly appreciate . . .

    Liked by 1 person

  3. chef mimi says:

    Mmmmmmmmmmm. Perfection. We leave for NYC thursday to visit and dammit I’m going to order a lobster roll. I don’t know why I’ve never had one, and we even lived on long island for a couple of years when i was a teenager. And I’ve always loved seafood. So thanks for reminding me!!!

    Liked by 1 person

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