Grilled Lobster Tail Pasta
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 501
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 144
- Sodium
- 761
- Total: 45 min
- Active: 45 min
Ingredients
Kosher salt and freshly ground black pepper
12 ounces mezze rigatoni
1 lemon, zested, then cut in half
Pinch red pepper flakes
3/4 cup olive oil
Four 8-ounce lobster tails, thawed if frozen
3 ears corn, husked
3 cloves garlic, thinly sliced
1 Fresno chile, thinly sliced
1 shallot, thinly sliced
Two 9-ounce containers cherry tomatoes
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, return the pasta to the pot and set aside.
- Meanwhile, prepare a grill for medium-high heat.
- Squeeze the juice of one of the lemon halves into a small bowl. Whisk in the lemon zest, red pepper flakes, 1/4 cup of the olive oil, 2 teaspoons salt and a few grinds of black pepper.
- Using a pair of kitchen shears, cut lengthwise through the lobster tails to make 2 equal halves for each tail. Brush the flesh of the lobster and the corn with half of the lemon oil mixture.
- Grill the corn, turning a few times, until lightly charred in some spots and the kernels are softened, 15 to 20 minutes. Set aside.
- Meanwhile, grill the lobster tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip the tails and brush with the remaining lemon oil. Continue to cook until the shells are bright red and the meat is cooked through, 1 to 2 minutes more. Transfer the tails to a cutting board, remove the meat and cut into 1-inch chunks.
- Add the garlic, Fresno chiles, shallot, remaining 1/2 cup olive oil, 1 teaspoon salt and a few grinds of black pepper to a large cast-iron skillet. Put the skillet on the grill and heat until the vegetables start to sizzle, 3 to 4 minutes. Add the tomatoes and white wine and continue to cook until the tomatoes start to burst, about 6 minutes more.
- Cut the corn kernels off the cobs and add to the pasta. Fold in the tomato mixture and lobster meat until well combined. Add the parsley, tarragon, 1 teaspoon salt and the juice of the remaining lemon half and stir to combine.