| 2 lobster tails (4 oz. each) | |
| 8 tablespoons unsalted butter | |
| 2 garlic cloves, minced | |
| 1/4 cup dry white wine | |
| 1 tbsp. lemon juice | |
| Your choice of cooked noodles | |
| 2 tbsp. toasted pine nuts | |
| 1 tbsp. thinly sliced fresh basil | |
| Salt & pepper to taste |
| 1. | Brush the lobster tails w butter. Bake in a 395 degree oven for about 10 minutes, til just cooked through. Remove from the oven and chop into bite size pieces. |
| 2. | Melt 1 tbsp. butter in a sauté pan. Add the garlic and cook until soft, about 2 minutes. Add the wine and lemon juice. Raise the heat to high and bring the mixture to a boil. Simmer until reduced by half, about 2 minutes. Reduce the heat to low and whisk in the remaining butter, one tbsp. at a time. |
| 3. | To serve, toss the noodles with the butter sauce, lobster, tomatoes, pine nuts and basil. |
You’ve probably tried shrimp scampi but have you ever tried making this delicious dish with lobster instead? Lobster tails can be kept in the freezer until you’re ready to treat yourself! Thaw them in the fridge overnight and then enjoy a delicious and filling meal the next day.
Enjoy this lobster scampi recipe by Jennifer Hanemann Chandler and don’t forget to Eat Seafood America!
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