Smoky Honey Habanero Lobster Tails with Limone Linguini
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Prep Time
15 minutes
Cook Time
40 minutes
Two words: butter poached. Chef Tony shows you that you can master lobster tail at home. Watch as he teaches you the steps for the perfectly cooked tail thanks to poaching in Spiceology Smoky Honey Habanero compound butter.
Author: Chef Tony Reed
Ingredients
- 2 Lobster Tails (out of shell)
-
8 oz Smoky Honey Habanero Compound Butter (1 stick unsalted butter at room temperature + 1 tablespoon Spiceology Smoky Honey Habanero blend - mix well, place on parchment paper and seal well, and freeze to firm.)
- 1 oz Water
- 2 Garlic cloves, minced
- 8 oz Linguine
-
Red Pepper Flake for garnish
- 2 Bay Leaves Pea shoots for garnish
- Juice from 1 Lemon
- 1 cup Parmesan, Grated
-
6 tablespoons Butter
- 8-10 oz Heavy Cream
- 1 Shallot, Minced
Directions
- Remove lobster from shell set aside.
In a small sauce pot, on low heat, melt compound butter with water and bay leaf, adding 1 tablespoon of the compound butter at a time until melted.
You'll want your butter to be at 180°F.
- In a large pot fill with water and bring to a boil.
While your water is coming to a boil, you'll want to take a medium sauté pan and sweat your shallots and garlic on medium heat.
- Drop pasta into your boiling water and cook to al dente.
Pour in heavy cream and add butter 1 tablespoon at a time stirring until completely melted. Allow to simmer and reduce.
Add in ½ cup of grated parmesan to cream - once it thickens add the pasta right out of the water into your cream sauce.
- Add lemon juice and zest and remaining parmesan and toss on medium low heat until the sauce thickens to nappe (the consistency of a sauce that will coat the back of a spoon.)
- While the sauce is thickening you'll want to add your lobster into the sauce pot with the melted compound butter.
Poach the lobster for 2 minutes and then flip over and poach for another 2 minutes or until the lobster reads an internal temperature of 139°F.
- Plate pasta and then lobster over the top of pasta. Garnish with pea shoots, Chili Flake and serve immediately.
