Happy Monday,
It is beautiful and sunny in Chicago today! Per usual, Friday night was date night. I look forward to Friday night date night SO much because I challenge myself with new and fun recipes. BUT SHEESH, this Friday was one for the books. I went to Eataly and picked up some black squid ink pasta. Squid ink pasta is so beautiful, the silky black color of the pasta makes it POP like no other. Paired with buttery, lemony lobster tails and a spicy chili crushed tomato sauce – it might have been the best pasta I have EVER made.
Ingredients:
Two, 4-ounce lobster tails
Spaghetti squid ink pasta
Juice of a whole lemon
Lemon zest
3 cloves of garlic
1 shallot, diced
1 pint of cherry tomatoes, cut in halves
Fresh basil, shredded
3 pads of butter
A big scoop of Trader Joes chili onion crunch (optional)
Chili flakes
Olive oil
Sea Salt, fresh cracked pepper, garlic salt
Reserved pasta water, about 1/4 cup
Freshly grated parmesan
Toasted breadcrumbs, I used some leftover sourdough bread that I cut up real fine but you can use panko breadcrumbs too
Method:
Start boiling your water in a big pot with plenty of salt. Start prepping the veggies – cut up your garlic, onion and tomatoes. Take the lobster tails out of the shells, use a pair of scissors to cut the fleshy side and pull those babies right out. Clean them up and rinse them off if needed. Chop up the lobster tail in bite-size pieces and set aside. Toast your bread in a skillet in a little olive oil until nice and golden brown. Add in the lemon zest and a little salt and pepper mixed in with the breadcrumbs once finished.
Your water should be boiling by this point so add in your pasta and cook for about 8 minutes. Make sure you do NOT overcook your pasta or it will be mushy.
To start on our sauce, heat up a big pan over medium heat and add in 2 pads of butter. Add in the lobster, season with salt, pepper and garlic salt, and cook for about 2 – 3 minutes. Add in the lemon juice and fan the butter and lemon sauce over the lobster with a spoon. Remove the lobster and juices from the pan and set aside. In the same pan, add in the remaining butter, a big drizzle of olive oil, the onion and cook for about 1 minute. Add in the garlic, tomatoes, big shake of red pepper flakes, and the Trader Joes chili onion crunch and let it cook over medium heat for about 5 minutes covered with a lid. The tomatoes should start to burst and the garlic and onion should be simmering away.
About this time, your pasta should be all done. Use a measuring cup or a bowl, scoop a little bit of that pasta water out and drain your pasta. Add the pasta in with the sauce and pour a little of that pasta water in and stir until the pasta is silky and saucy. Adjust your seasoning, olive oil and pasta water ratio at this point if needed for desired consistency. Fold in the fresh basil right before serving. Top with the zesty bread crumbs, more basil and a little fresh grated parmesan and EAT!
I know it sounds like a ton of steps, but seriously comes together in 30 minutes.
XO
Taylor
foodierunion.com 