Late Spring Lobster and Mint Pasta

I know. I know. At least I’m back and I have loads to share.

This recipe is so random that it inspired the return just so i can archive it for frequent rotation.

Who knew mint and lobster were delicious together. Oh and be aware, we showered it with Parmesan – a classic “no, no” with seafood pasta. But seriously, you should try it … You might like it.

Lobster and Mint Pasta

(Feeds 2.5)

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* 2-3 lobster tails (ours were tiny and I wish I had 3. Whole Foods has 2 for $12 right now)
* 1 shallot, sliced thin
* 1-2 large garlic cloves, sliced thin
* 2 knobs of unsalted butter (~ 2 TBSP)
* 1 TBSP olive oil
* 7-10 mint leaves, cut thinly
* 2 pinches of red chili flakes
* a handful of spaghetti or linguini (don’t throw out the pasta water)
* salt for pasta water
* Parmesan

Boil a big pot of water for the pasta. Add a large handful of salt to the water prior to adding the pasta. I heard once that the water should be as salty as the sea. If you do this, you won’t need to add any more salt.

In another small pot, steam the lobster tails until they are pink (~5-7 mins). I have this great silicon steamer that fits into any pot. If you don’t have this, put a bit of water in your pot then one small plate (that fits in the pot) facing down and one facing up on top of it. Make sure these plates are heat safe. Then put the lobsters on that plate.

In a pan, melt 1 TBSP of the butter and add the olive oil. Cook the shallots and garlic until tender.

Once the lobster tails are cooked, pull the meat from the tails and slice them into 1″ pieces. Add them to the shallots and garlic. Add the remaining butter. Add cooked pasta straight from the boiling water to the pan. Add a few spoonfuls of pasta water to the pan ~1/4 cup. Cook a bit until the sauce coats the pasta.

Now if you have little ones at home, reserve the chili and mint for the adults to add to their own dishes. Otherwise, add the chili flakes now.

Serve with mint and Parmesan. Mmm!

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