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Lobster Tails with Parpadelle

| Lunch, Dinner, Mains | Pasta, Seafood | Italian, European | Pasta & Risotto, Seafood

Ingredients

1 pack Gourmet Parpadelle 

1 Gourmet Herbed Butter

4 tbsp extra virgin olive oil

1 pack lobster tails, defrosted 

1 chili, seeds removed and finely chopped

Maldon sea salt and freshly ground black pepper

4 zucchini, cut into thin slices

1 handful parsley, chopped

Zest of 1 lemon 

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Method:
  1. Bring a large pot of salted water to the boil and add parpadelle. Cook until al dente (approximately 90 seconds) then drain, keeping a cup of pasta water for later use. 
  2. Stir in 2 Tbsp of olive oil into the pasta and set aside
  3. Using a pair of sharp scissors, cut the lobster tails down the middle lengthwise so you have 2 pieces of equal flesh-exposed lobster. 
  4. Season well with Maldon sea salt and freshly ground black pepper
  5. Heat a large frying pan on medium heat, melt 4 (1cm thick) slices of Gourmet butter. Lay in the lobster tails, shell side down and saute for 1-2 minutes until they start to turn reddish. 
  6. Flip the tails over and saute for another 1-2 minutes. Do not overcook.
  7. Remove lobster tails from the pan, gently deshell the meat and roughly chop. 
  8. Bring the pan back to the heat, melt 2 (1cm thick) slices of Gourmet butter, add the chili and zucchini and fry until softened. 
  9. Add the lobster meat back to the pan with lemon zest, parpadelle, 3 tbsp of reserved pasta water, the remaining olive oil and toss well to combine. 
  10. Season with Maldon sea salt and freshly ground black pepper
Serving Suggestion:
Serve the parpadelle in preheated bowls, sprinkle with the chopped parsley and garnish with lemon wedges
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