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Super Simple Lobster Scampi

Super Simple Lobster Scampi

Leave the shrimp in the sea, its lobster scampi.

A classic Maine dish is shrimp scampi which is a very simple and clean seafood pasta with only a few ingredients that are typically ultra fresh seafood, garlic, lemon, pasta and herbs of some sort. As the original recipe has been changed over and over again I figure why don’t we create a new and improved version and instead of changing all of the ingredients around why not go for the big bucks and use lobster instead of shrimp! 

Wine Pairing: Light and refreshing white wines; Viognier, Riesling, Chardonnay, Pinot Gris, Montrachet


For the Maine Event

  • Lobster tails, split in half: 4 - 5 oz tails
  • Butter, unsalted: 6 tbsp
  • Garlic, roughly chopped: 7 cloves
  • Lemon juice: 4 Tbsp
  • Lemon zest: 2 tsp
  • Red pepper flake: ½ tsp
  • Olive oil: 1 tbsp
  • Parsley, chopped: 3 Tbsp
  • Tarragon, chopped: 1 Tbsp
  • Capers, rinsed and chopped: 1 Tbsp
  • Linguine: 1 lb
  • Salt and FGBP: t.t.


For the Maine Event

  1. Bring a large pot of heavily salted water to a boil. You want the water to taste like the sea the lobsters came out of.
  2. Add in the pasta and cook according to the directions on the packaging. You want it to be al-dente.
  3. Using a large sturdy knife or kitchen shears, split the lobster tails lengthwise.
  4. Season the lobster meat with salt and pepper.
  5. Heat 4 Tbsp of butter in a large saute pan over medium heat until the butter has melted and is bubbly.
  6. Add in lobster tails, cut side down and the garlic.
  7. Cook for 1-2 minutes while basting the shells with the hot butter.
  8. Flip and continue to cook for 1-2 minutes while basting the meat until the lobster meat is warmed through but not ripping hot.
  9. Remove the tails from the pan and remove and garlic that is stuck to them.
  10. Remove the meat once it is cool enough to handle and chop into bite sized pieces.
  11. Add the remaining butter to the pan used for cooking the lobster tails along with lemon juice, zest, capers and crushed red pepper.
  12. Add in the cooked pasta, ¾ tsp salt and olive oil.
  13. Toss, toss, toss...
  14. Adjust consistency with a little of the pasta water as needed so the sauce is smooth.
  15. Add in lobster meat, herbs and toss a few more times to combine.
  16. Season with salt and freshly ground black pepper.
  17. Garnish with fresh herbs and enjoy with a toasted baguette or as is.