Unexpectedly, we found lobster tails on sale at Lowes Foods. With our rewards card, we got two 2.5 oz tails for ten bucks. A score! Random treat yo’ self!
So to celebrate, we’re sharing the lobster love by writing a short and sweet recipe for you all. To keep this as quick and easy as originally cooking it was, we’ll write this in short story format.
Ingredients For Two Servings:
- 2 lobster tails
- 1 package of shirataki fettuccini (ours was the Wonder Noodle brand from Thrive Market with spinach, so they were green)
- 2 Tablespoons of Kerrygold salted butter
- 3 Tablespoons of cashew flour
- 2 Tablespoons of minced garlic
- 1 Tablespoon of parsley (fresh is better, dried will work)
- 1 lemon
- A sprinkling of Old Bay seasoning.
- Salt and pepper to taste
First, you’ll need to get personal with these tails…
…and butterfly them.
If you’re not sure how to do that, no worries. We had to Google it. Definitely watched a video or two. We found it slightly difficult on these two small tails, so prepare youself for a bit of frustration just in case you run into that. We’re still not experts so we suggest finding instructions via Google/YouTube that you feel comfortable following.
After butterflying the tails so the meat is perched on top of the shell all pretty and perky-like, we broiled them.
“You didn’t steam them?”
No, we didn’t. Steaming can make a lobster tail bland. It developed a much more complex flavor in a very short amount of time with the broil method. We didn’t even use any flavoring or butter while it was cooking.
Broil your butterflied beauts on high until bright red color develops on the shell and the meat becomes opaque. This equated, for us, to about a minute per ounce of lobster meat. Internal temp should be around 135°F to 140°F.
After broiling, we drizzled a bit of melted Kerrygold salted butter and sprinkled a bit of Old Bay on top. The lobster was set aside to cool a bit before plating, so we moved on to the pasta.
The rest of the recipe went SO FAST we didn’t even get a chance to take pictures until the end, so bear with us here:
You’ll need to drain and rinse your shirataki noodles, just like we’ve covered previously on this blog. We did not bring them up to temp or parboil them this time like we’ve advocated before, because we were trying something different to attempt to get the shiratakis to hold a thicker sauce. We made a quick roux to accomplish this.
In a small saucepan, melt the Kerrygold. Immediately upon melting, add in and begin to whisk the cashew flour. Once it’s incorporated, cook for a minute to a minute and a half, and it will start to hold together.
At this point, add in the garlic and parsley. Whisk to incorporate. Once the garlic and parsley is aromatic, add the juice of half the lemon and whisk. Wait about thirty seconds, and add a small splash of water if the sauce isn’t creamy yet.
When you have a sauce, incorporate your noodles. Toss those noodles! Make sure they’re covered in sauce, then add salt and pepper to taste.
Move the creamy noodles to a plate. This is NOT your typical American portion, so don’t expect it to cover a gigantic plate. A small appetizer plate should do.
Plate the juicy. slightly cooled lobster tails on or next to the pasta. Wedge the other half of the lemon, and serve your lobster pasta dishes with a wedge or two for squeezing as you go!
And what do you get for your all of fifteen minutes of work?
THIS
If you prefer, you can easily use regular AP flour, normal noodles, and even shrimp if that’s what you have on hand. Argentine red shrimp would be extremely similar to lobster, actually.
Well, that’s it, friends! There’s no fancy ending here – we just hope you enjoy this as much as we did!
Thanks for reading. Go treat yourself to some lobster.
Please let us know if you make this, and tell us if there is a recipe idea you’d like to see us make!
