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.

Lobster Tails Salad with Mango and Coconut Milk Dressing

When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead.

Lobster Rolls

When it comes to lobster rolls, there are two main approaches: the purist one, originated in Connecticut, which refuses to add anything but melted butter to the warm lobster; and the one originated in Main, which serves the lobster cold, with mayonnaise and other seasonings.