Broiled lobster over fresh angel hair pasta, freshly baked garlic bread, and mixed garden salad.

By Chef Andrew

Servings: 4

Ingredients

• Homemade pasta dough
• Homemade bread dough for French Baguette
• 12 lobster tails
• Butter
• Paprika
• Sea Salt
• White Pepper
• Olive Oil
• Garlic Powder
• Salad fixings of choice

Meal Prep

Pasta

• Prepare homemade pasta dough and rest until ready to cook.

Garlic Bread 

• Make dough for homemade French Baguette, rest, shape loaves, rest again, bake. 
• Halve the baked baguettes. Brush with olive oil, and dust with sea salt and garlic powder. 
• Wrap in tin foil and set aside.

Salad

• Make a large mixed green salad and refrigerate until dinner time. 

Lobster 

• Place 12 lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season exposed meat with equal amounts butter, paprika, salt, and white pepper.

Cook

• Boil large pot of well salted water.
• Preheat the broiler.
• Roll out and cut pasta dough into angel hair.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. 
• Remove lobster and put garlic bread into the oven. Cook for 2-4 mins, then open foil and finish until the top is nicely toasted. Keep an eye on it!
• Shell the cooked lobster tails and chunk up into bite size pieces.
• Cook angel hair pasta in boiling water approximately 2 minutes until al denté.
• Gently strain pasta and add butter, garlic, and salt. Mix until well coated. 
• Plate pasta with the lobster on top and place several pieces of garlic bread on the side. 
• Serve with the mixed green salad.

Pair with the Champagne or Crémant of your choice.