My first memories of trying lobster were with my mom. Being a single, hard-working mother never stopped her from indulging in a lobster tail from time to time and if anyone deserved food luxury, she definitely did. I remember her telling me that you should always eat lobster drenched in drawn butter and morsel by morsel. I broke the rules here, so she is going to lose a little respect for me after she reads this one. Sorry mom, I love you!
I got the idea for this recipe on Framed Cooks. She used clams in her recipe but Mister and I got this smokin’ hot deal on lobster tails and I decided to try this recipe with the lobster meat instead. The result is rich in lobster and bright with vodka sauce – completely satisfying. Comfort seafood anyone?
2/3 cup heavy cream (or half & half to save on calories)
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/2 cup panko breadcrumbs or 2 slices of hearty bread, chopped in a food processor
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil and cook the lobster tails until they float and are pink in color. Remove the cooked lobster, remove the legs and shell and chop the meat into bite-sized pieces. Set aside. Cook the pasta in the same pot of water, drain and set aside. Reserve about a half cup of pasta water.
Meanwhile, melt 1 tablespoon of butter in a large skillet over medium heat. Add shallots and cook, stirring occasionally, for a couple of minutes. Add the garlic and red pepper flakes and cook for another 30 seconds. Remove from heat and stir in the vodka and tomatoes. Return the skillet to medium-low heat and simmer, stirring often, for 15 minutes. Add cream, lemon juice and salt to taste and cook until the sauce thickens slightly, about 3 minutes. Add the lobster meat and stir to combine.
Add the pasta to the sauce and toss to combine. Add the reserved pasta water to loosen, if needed. Cover and set aside.
In the meantime, melt 1 tablespoon of butter in a small saucepan until bubbling, then add the breadcrumbs. Stir until golden brown, about 4 minutes and cool slightly. Stir in parsley.
Omit the vodka sauce and use fresh cherry tomatoes and olive oil to save on calories and fat.