Garlic Butter Grilled Lobster with Cacio e Pepe Pasta
Lobster, pasta, and sake is a heavenly combination you don't want to miss out on. Use high-quality ingredients for this simple recipe, and you've turned your kitchen into a five-star dining experience!
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Servings: 2 people
Equipment
- lighter fluid
Ingredients
Garlic Butter Grilled Lobster
- 2 wild-caught California spiny lobsters
- salt & pepper
- ½ stick butter unsalted
- 4 cloves garlic minced
- 1 bunch chives minced
- 1-2 tbsp chili oil
- 1 lemon
Cacio e Pepe
- 1 lb spaghetti noodles cooked per package instructions
- ½ stick butter unsalted
- salt & pepper
- 1 cup parmesan or pecorino romano cheese shredded
Toppings/Garnish
- 1 lemon sliced
- chives minced
- dried shredded pepper
Instructions
Split and prepare the lobster
- For fresh lobsters, place them in a glass bowl with a damp paper towel on top. Let them sit in the refrigerator for at least an hour.
- Lay the lobster belly-down. Place your sharp knife on the nape of the neck with the blade pointing forward, then very firmly split the head in half.
- Turn the knife around and follow the line of your first cut to split the rest of the body and tail. Use your fingers to open the lobster into two halves. If desired, remove the tomalley by gently rinsing the head with water.
Grill the lobster with garlic butter sauce
- Season the lobster with salt and pepper. Baste the shell with oil to help prevent too much charring.
- Combine butter, garlic, chives, and chili oil in a saucepan. Stir until melted. Set aside.
- Grill the lobster meat side down for 5 minutes. Flip then baste with butter sauce. Squeeze lemon on top. Grill for 5 more min.
Make cacio e pepe
- Cook spaghetti noodles per package instructions.
- Toss in shredded cheese and butter. Add salt and a generous amount of pepper. Toss for 3 min or until cheese is melted.
To serve
- Serve with lemon, chives, dried peppers, and your favorite sake!
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