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.
* Shrimps, lump crab meat or firm white fish can be used instead of the lobster.
Prep time: 10 minutes
Cooking time: 20 minutes
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.