Ingredients
Scale
- 2 Lobster Tails (out of shell)
- 8 oz Smoky Honey Habanero Compound Butter (1 stick unsalted butter at room temperature + 1 Tbsp 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
- Chili Flake for garnish
- 2 Bay Leaves Pea shoots for garnish
- Juice from 1 Lemon
- 1 cup Parmesan, Grated
- 6 Tbsp Butter
- 8–10 oz Heavy Cream
- 1 Shallot, Minced
Instructions
- Remove lobster from shell set aside.
- In a small sauce pot, on low heat, melt compound butter with water and bay leaf, adding 1 Tbsp of the compound butter at a time until melted.
- You’ll want your butter to be at 180 degrees.
- 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 Tbsp at a time stirring until completely melted. Allow to simmer and reduce.
- Add in 1/2 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 degrees.
- Plate pasta and then lobster over the top of pasta. Garnish with pea shoots, Chili Flake and serve immediately.