Squid Ink Pasta With Buttery Lobster

In ENTREE, Ginger Zing!, Infusions, Meats, One Dish Meals, RECIPES 2017by Linda SzymanskiLeave a Comment

Squid Ink Pasta with Buttery Lobster

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INGREDIENTS

1 pound Squid Ink Pasta
1 tablespoon Butter
1/2 cup Panko Breadcrumb
1/2 teaspoon Red Pepper Flakes
1 teaspoon Lemon Zest
2 teaspoons Parsely, chopped
1/2 teaspoon Ginger Zing! Ginger Infused Sea Salt from Salts of the 7 Seas
2 tablespoons Butter
2 whole Lobster Tails, removed from shell and cut into bite sized pieces
3 cloves Garlic, minced
1/2 cup Dry White Wine
1/4 cup Lemon Juice, from 1 Lemon
4 tablespoons Cold Butter, cubed
Poivre Blanc Pepper from Salts of the 7 Seas
Grated Parmesan, for serving {optional}

PREPARATION

1. Bring a large pot of salted water to a boil, cook pasta according to package. Save about a cup of pasta water and drain pasta well.

2. Heat 1 tablespoon of butter of medium heat, add the panko to the pan and toast until golden brown. Remove from heat and add red pepper flake, lemon zest, chopped parsley and Ginger Zing! Ginger Infused Sea Salt from Salts of the 7 Seas. Whisk to combine.

3. Heat the 2 tablespoons of butter in a heavy skillet over medium heat. Add the lobster and sauté in the butter, about 2 – 3 minutes until slightly firm. Remove to a plate. Add the garlic to the pan. Cook while stirring about 1 minute. Add wine and cook over high heat until reduced by half, about 8 – 10 minutes. Add the lemon juice to the pan and slowly begin adding the cubed cold butter. Whisking until butter is completely melted and sauce looks thickened and shiny. Return the cooked lobster to the skillet, heating through. Season sauce to taste preference with Ginger Zing! Infused Sea Salt from Salts of the 7 Seas and Poivre Blanc Pepper from Salts of the 7 Seas.

4. Toss cooked pasta in the sauce, add a splash of pasta water to loosen everything up. Serve immediately topped with toasted panko breadcrumbs and grated parmesan. Enjoy!

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