I’m super excited to write about this dish because this is one my FAVORITE meals that Josh makes. Josh makes me laugh because he admitted to me that he sometimes has to get past the mental block of eating a crustacean after preparing this meal. They don’t look that appealing in the preparation process. I am a seafood nut. I can eat sushi like candy and I can eat shrimp, crab, and lobster like…candy as well, haha. Josh has made this dish for me a few times and anytime I mention it, people are very impressed (the people that like seafood).
Josh was super sweet and made me this dish for Valentines day. It was fun because I actually watched the magic come together.
Josh started this buying two lobster tails and then shelling them. He said this step was the hardest step because it can be tricky to pull the meat out in one piece. He cut the lobster shell in the center of the shell and used a knife to pry the meat from the edges. The meat should slide out.
I chopped up 2 pounds of butter while Josh continually stirred the pieces of butter on medium heat. It can be a tricky process because you can’t stop stirring or it will separate and the butter will not work as well.
After the butter is melted and the temperature is 120 degrees. Josh puts the lobster meat in the butter, completely submerged, and lets it cook for 6 minutes. After the meat is cooked, Josh then uses the rest of the butter to make a sauce for the linguine.
2 pounds of melted butter (not separated)
1/2 cup of lemon juice
1 Tablespoon of minced garlic
1/2 cup of Parmesan cheese
2 splashes of white wine
1 Tablespoon of parsley
Salt to taste
Add all these ingredients to the butter that was used to cook the lobster. Pour on your favorite type of pasta. Serve the lobster on the bed of pasta.
This is amazing! 🙂