These may have been fresh and personally hand-caught, but right now Lobster is in season here in Florida (or wherever you can get it). And I’m all about making Florida lobster pasta (Lobsta Pasta, lol) when I can get my hands on fresh bugs. Yes, their technically bugs of the sea!
Listen, I won’t debate my bias when it comes to Florida lobster in comparison to Maine, because when my home is a hop, skip and a jump from these spiny creatures I will always choose Florida lobster.
My husband and I have actually been obsessed with Bullynetting for these guys as of late – obsessed is putting it lightly. Mainly because instead of diving for these bugs you hand net for them at night. It’s awesome, to say the least.
ANYWAY, you’re here for a recipe – duh! And this one is Florida Keys inspired, because it features a Key Lime butter sauce. HUH-LO. It’s delectable and super easy if you’re not-so-skilled in the seafood department. You really can’t mess this one up, honestly, it’s that good and that simple.
Florida Lobster pasta with key lime butter sauce
Florida Lobster pasta with key lime butter sauce
Ingredients
- 2 Whole (Florida) Lobster tails
- 2 Cups Rigatoni pasta (Pictured) Use whatever pasta you like and go by the directed servings.
- 1/4 Cup Unsalted butter Or 1/2 stick
- 1/8 Cup Freshly squeezed Key Lime juice *You can also use regular limes
- 1 Cup Chopped bell peppers 1 whole pepper (or 1/2 a red and green)
- Salt and pepper *To taste
- Lobster tail seasoning (*optional) *Eyeballed (Garlic powder, Slap Ya Mama)
- Shredded parmesan cheese *For garnish
Instructions
- First, bring a pot of water to boil (for your pasta). Also, preheat your oven to 375F.
- Prep your lobster tail. If you need more in-depth instruction, do a quick google search on how to do this since there are several different (preferred) ways. The quickest option is to simply boil your lobster tails whole (since you're boiling water for pasta, anyway), then remove the meat from the shells. But for this recipe I decide to cut my tails in half, loosen the meat from the shell, and bake them (in their shells) – this adds more depth and richness of flavor and for this particular dish.
- Place your tails in a baking dish open face, as pictured. Season them as desired (salt and pepper works great and it's super simple), or by following the seasonings I used in this recipe.
- Of your 1/2 stick of butter, cube up 2 tablespoons to place over top your Lobster tails, as pictured. Bake halved lobster tails for no more than 13-15 minutes (depending on size). Whole lobster tails (uncut) may take a bit longer.
- Next, prep your bell peppers. Finely chopped or even thinly sliced is nice. Then set aside. Cut and squeeze your Key Limes into a small dish and set aside.
- Add your pasta to the boiling water (**don't forget to salt the water), stirring consistently. You want al dente, so roughly 8-12 minutes depending on pasta type. Always taste test! Once your pasta is done, strain and set aside (you'll be reheating them in a skillet at the end).
- Fire up a skillet to medium heat. Sweat out and saute the bells peppers until tender, add salt and pepper to taste, then turn off the heat. Add your pasta to the same skillet and the remaining butter (1/4 cup). Then add the Key Lime juice last thing (*by adding this last you prevent cooking off the Key Lime flavor). Give this all a thorough mix, then plate your pasta.
- Nuzzle in your lobster tail over the pasta, then garnish with shredded parmesan cheese. *You can even squeeze an extra Key Lime over top.
- Endulge and enjoy!
