For Valentine’s Day recently, Whole Foods had a promotion to give a free lobster tail with certain steak purchases. Well, since my wife is allergic to all types of shellfish, the lobster tail was NOT part of the Valentine’s Day Dinner. So I had a REALLY nice lunch, a couple of days later!
Start by boiling spaghetti according to package directions. In a small skillet, bring enough water to a simmer to halfway cover the lobster tail. You can use a skewer or a chopstick and run it lengthwise through the lobster tail. This is an optional step, but it keeps the tail from curling and aids in even cooking. Simmer the tail for 3 to 5 minutes per side, depending on the size of the tail, until just barely cooked through. Remove and allow to cool enough to handle. Continue to boil the water (which is now a nice lobster flavored stock) Reduce the water by half.
In a large saute pan, melt 4 tablespoons of butter over medium heat. Remove the skewer or chopstick from the tail, if using. With a large chef’s knife, split the tail lengthwise and remove the meat. Cut the tail meat into bite sized pieces. Add the lobster to the saute pan and saute briefly. Add 1 finely sliced or pressed garlic clove and continue to saute for another minute. Using the reserved lobster stock, add enough to make a light sauce. As an option, you could also add a 1/4 c. half’n’half or cream, if you like. Simmer to reduce a bit. Season with a little salt and pepper and toss in about 8 ounces of cooked spaghetti noodles (more or less, depending on your appetite). Toss to coat with the sauce and serve with some good Parmesan cheese…if you really want to tick off an Italian. They supposedly do not eat cheese with seafood…whatever. I loved it. You could serve this as a side dish or appetizer at dinner and divide into two smaller portions.
Note: you could use this same method with shrimp or other shellfish. Enjoy!