Garlic Butter Lobster Tail Linguine

with Creamy Tomato Sauce, Pesto Crostini & Arugula Salad

Allergens: Milk, Fish, Shellfish, Wheat, Soy

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Arugula

    2 ounce

  • Pesto

    4 tablespoon

  • Seafood Stock Concentrate

    2 units

  • Ciabatta

    1 unit

  • Crushed Tomatoes

    1 unit

  • Crème Fraîche

    2 tablespoon

  • Cream Cheese

    2 tablespoon

  • Linguine Pasta

    6 ounce

  • Parmesan Cheese Block

    1 unit

  • Garlic Herb Butter

    2 tablespoon

  • Lobster Tails

    8 ounce

  • Balsamic Glaze

    2½ teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    0.13 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a large pot of water to a boil. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Grate Parmesan on a zester or the smallest holes of a box grater.

  • Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell). TIP: If the sides aren’t pulling apart easily, it’s OK! You can still season and cook the lobster without fully opening it.

2

  • Cut two 10-inch-long pieces of foil (four pieces for 4 servings); place on a flat work surface. Set a lobster tail in the center of each piece of foil, cut side up. Top each with ½ TBSP garlic herb butter.

  • Wrap foil up and around lobster, pinching to tightly seal; transfer to a baking sheet.

  • Roast on top rack until lobster is tender and cooked through, 10-15 minutes. TIP: Carefully open the foil packets to check that lobster is fully cooked! The shell and the meat should be red. If lobster needs more time, reseal and return to oven until fully cooked.

  • Once lobster is done, carefully open foil packets to prevent overcooking.

3

  • Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

  • Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

  • Return drained linguine to pot; stir in remaining garlic herb butter until melted. Set aside until ready to use.

4

  • In a large pan, combine crushed tomatoes, stock concentrates, cream cheese, crème fraîche, and a pinch of sugar (big pinch for 4 servings).
  • Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium low. Cook, stirring frequently, until sauce is smooth and slightly thickened, 4-5 minutes.

5

  • Meanwhile, halve and toast ciabatta.
  • Spread cut sides with as much pesto as you like; halve on a diagonal. TIP: If you have any remaining pesto, try adding it to your pasta at the table!

6

  • Add linguine to pan with sauce; toss until pasta is evenly coated. TIP: Add any drippings collected at the bottom of the lobster foil packets to pasta for an extra boost of flavor!
  • Taste and season with salt and pepper. TIP: If pasta seems dry, add splashes of reserved pasta cooking water until desired consistency is reached.

7

  • In a medium bowl, toss arugula with half the balsamic glaze, a drizzle of olive oil, salt, and pepper (all the balsamic glaze and a large drizzle of olive oil for 4 servings).
  • Using a large, sharp knife, halve lobster tails lengthwise.
  • Divide linguine, salad, and crostini between plates; sprinkle Parmesan over the top.
  • Top linguine with lobster (if you’d prefer to not have lobster shells on your plate, remove lobster meat from shells and roughly chop before serving atop pasta). Serve.