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  • 10 lasagna noodles with ridges
  • 2 to 3, 3-4 oz. lobster tails
  • 1 stick butter, plus two tablespoons
  • 3 TBLS fresh chopped parsley
  • few dashes of paprika
  • 2 small garlic cloves, minced
  • 1 C heavy whipping cream
  • 3/4 to 1 C Parmesan cheese, freshly grated
  • 1 to 2 tsp crushed red pepper flakes
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I was coming out of the gym the other morning with my trainer when the smell of grilled breakfast hit me like a ton of bricks. I recall telling Brian (Bear Fitness), I need to grill something today. Grilling is not that unusual in the South during the seems to be a year-long affair! I decided to go on Pinterest for some inspiration, and I came across this photo of grilled lobster tail pasta. So I click…no link…no recipe. Just a photo of this amazing looking pasta with these fabulously grilled lobster tails. So I go into creative mode…first of all the pasta. It was thicker than a pappardelle and had ridges. I had never seen pasta like this before. I get in my car and head to a few grocery stores and even a local Italian store…NOTHING!

So, I start googling…”long pasta with ridges,” “thick pasta,” “types of pasta.” Could not find a single pasta that looked like that. I just kept staring at the photo. All of a sudden…it hit me! That reminds me of ridged lasagna noodles…which by the way I have not seen in years. I start googling again…and low and behold…WalMart! Oh…but you have to order…NO…I want today. I hopped in my car again and visited my local store. I found them…their own Great Value brand lasagna. Really…I have never used Great Value brand pasta, and to tell you the truth, my expectations were very low. I imagined them falling apart during the boiling process. To my amazement, they held tight and came out perfectly! For a sauce like this, the ridges are a must!

This recipe is super easy and will be perfect if you are planning a date night in for Valentine’s Day, or any night in for that matter. I had to chuckle because one of my followers on Instagram called me fancy for preparing this dish on a Tuesday night. Love it…so let’s be fancy together! Local to Charlotte? Grab your Maine lobster tails at The Carolina Meat & Fish Co. They have so many sizes to choose from!

a bowl of grilled lobster tail pasta

Prepare your lobster tails for grilling, first. Click here for the step-by-step. Here are a few photos of the process. I did forgo the lemon wedge just because I knew they would get “lost” in the grill. I chose to grill the lobster tails then prepare the pasta and sauce. I kept the tails warm in foil and have a little trick to quickly reheat.

Heat up the grill to 350 to 375 degrees. Keep in mind that these lobster tails are fairly small, and will grill up quickly. Heat up the stick of butter in the microwave. Place the lobster tails on the grill. Place a fair amount of butter on each tail. Cover and grill for about three minutes. Place more butter and flip each tail to get a nice sear on top.

Remove tails from grill. Try not to overcook. You want the meat to be tender. Add a bit more butter on each tail, a sprinkle of paprika and fresh parsley. Wrap in foil and reserve.

Boil water for the pasta. Prepare to al dente. Reserve about a half cup of the pasta water (you may or may not need this). Drain pasta…DO NOT RINSE! When the pasta is cool enough to handle. Cut the ruffle off of both sides of the noodles, then cut each in half, lengthwise.

Since the sauce comes together so quickly, this should be the final step. In a sauté pan, melt the remaining two tablespoons of butter. As the butter is melting, reheat your lobster tails by lining a separate pan with a little butter (you should have some left over from grilling). I used this flat cast iron pan from Lodge. Place tails flesh side down for just a minute…you may even get lucky and get a bit more color on the top. Remove. Add the garlic to the sauté pan. Allow to infuse the butter for just a minute. Try not to brown or burn. Add the heavy whipping cream. Heat for a minute or so. whisking the entire time.

Turn the heat up to medium-high. Slowly…and I mean very slowly whisk in the Parmesan cheese. As soon as the sauce starts to come together and thicken, add the pasta. If the sauce is too thick, just add a touch of the reserved pasta water. Sprinkle with fresh parsley and crushed red pepper flakes.

pasta alfredo

Coat the pasta with the sauce. To serve, add the pasta to a bowl. Drizzle on any remaining sauce. Place lobster tails and garnish with a bit more crushed red pepper and fresh parsley! ENJOY this amazing Grilled Lobster Tail Pasta!

a bowl of grilled lobster tail pasta with two lobster tails

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