I sent this recipe to "The Garlic Store" in Fort Collins, Colorado, and after trying it they posted it on their website! (This is where I always order all my garlic.)
Serves: 2
Prep. Time: About 20 minutes
4 fresh jumbo shrimp -- peeled and deveined
2 rock lobster tails (6 oz. ea.) -- removed from shells
1/4 teaspoon Old Bay Seasoning
Kosher salt & fresh ground black pepper
4 ounces angel hair pasta
4 tablespoons butter -- divided
2 tablespoons olive oil
3 cloves elephant garlic -- minced
1/4 teaspoon crushed red pepper
Juice of 1 lemon
2 tablespoons chopped fresh parsley + more for garnish
Lemon wedges for garnish
Cut lobster tail meat in half lengthwise; butterfly the shrimp. Place in a small bowl; season with Old Bay, salt and pepper to taste. Cover with plastic wrap and refrigerate until ready to cook (up to 30 minutes).
Cook pasta in boiling salted water until al dente (about 5-6 minutes). Place 2 tablespoons of the butter and the oil into a cold medium non-stick saute pan; turn heat on to low. Add garlic and crushed red pepper; sweat over low heat until garlic is translucent (do not brown), stirring occasionally. Increase heat to medium; add lobster and shrimp. Cook and turn occasionally, coating well with garlic mixture, about 4-5 minutes or until tender but not overcooked. Add lemon juice and parsley; mix well to coat shellfish. Stir in remaining 2 tablespoons of butter.
To serve, place a mound of drained pasta on each serving plate; surround with 2 shrimp and 2 pieces of lobster each. Spoon sauce over all, garnish with additional parsley and lemon wedges, and serve immediately. (Grated Parmesan cheese may be served separately, if desired.)
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Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved