Recently we received a pasta maker as a gift for our upcoming wedding. Since then we have been making linguine like crazy. What better to pair with linguine than lobster, this Lemon Honey Lobster Linguine was the perfect thing to hit the spot. It might not be affordable to make every week but we will definitely be making this for a date night in soon! Check out the recipe below and let us know what you think!
As I mentioned above we received a pasta maker as a wedding gift and have been using it non-stop. The noodles taste like butter, every time we eat them I am already dreaming about the next bite. Coming off a noodle high, we ended up at Costco the next day looking to refill our freezer. Phillip came across a deal on lobster tails that we just couldn’t pass up. Towards the end of summer we get nostalgic and try to cram in all the summer flavors and foods, lobster being one of them! Normally we would just steam the lobster and brunch them with a bit of butter, but we decided we should incorporate those dreamy noodles instead. To make sure the lobster still had that perfect glaze, honey would do and provide a nice caramelization to the lobster tails. Pair that with some lemon and capers, just perfection!
Grill or Grill Pan: For the lobster instead of steaming this recipe calls for grilling. It provides the perfect smokey hint!
Lobster Tails: This Lemon Honey Lobster Linguine calls for lobster tails, but you can get just the lobster meat instead if you don’t want to go through the hassle of the tails.
Honey: So sweet and glazed over the lobster on the grill will give the tail meat a caramel glaze.
Lemon: The acid and sour flavor the lemon provides mixes perfectly with the capers and heats up the honey to the next level.
Capers: Gimmie all the saltiness! Capers added to this pasta dish have a salty, almost olive like flavor to bring this dish to completion.
Step by Step
Start making this Lemon Honey Lobster Linguine by getting the butter sauce together. In a bowl melt 4 tablespoons of butter and mix with the minced parsley, honey, salt, pepper, paprika, and chili powder. Split the butter sauce evenly into two small bowls. Next, cut the lobster tails by using a knife, splitting the lobster vertically down the tail. Using a spoon, spoon the butter sauce of one bowl onto the lobster meat making sure to coat the lobster evenly.
Light your grill and get the temperature up to 425 degrees. Once up to temperature, place the lobster tails meat side down on the grill for 4-5 minutes. After the meat is starting to get white and charred, flip the tail shell side down and spoon the second bowl of butter sauce onto the meat. Leave the lobsters shell side down for another 4-5 minutes then remove from grill.
On your stove top, bring a pot of water up to boil with some salt. On another burner, put a sauté pan over medium high heat and add 2 cups of butter and 1 tbsp garlic. Once garlic has become fragrant add in your lemon juice and white wine. Let the wine cook down for 5-7 minutes. After the wine has cooked down, add in the capers and continue to let everything cook for another 2-3 minutes. Add in the linguini to the boiling water and let cook until al dente. Once linguini is cooked add to sauce and top with lobster tails on a plate.
From our kitchen to yours, cheers!
Lemon Honey Lobster Linguine
Honey Lobster Tails
- 4-8 lobster tails depending on size
- 1 tbsp parsley minced
- 1 tbsp honey
- 1 tsp salt
- 1 tsp pepper
- ½ tsp paprika
- ¼ tsp chili powder
- 4 tbsp salted butter
- ¾ cup lemon juice
- 2 cups salted butter
- 1 box linguine
- 2 tbsp capers
- ½ cup white wine
- 1 tbsp garlic
Honey Lobster Tails
- Add butter into a microwave save bowl and microwave until melted, next mix in parsley, honey, salt, pepper, paprika, and chili powder until well blended together
- Split melted mixed butter sauce into two bowls evenly. Set one bowl aside
- With a knife split lobster tails vertically up the tail and coat the lobster meat with 1 bowl of the butter sauce
- Light grill or grill pan and get up to 425°. Place the lobster tails meat side down on the grill or grill pan for 4-5 minute. Meat should be white and charred.
- Flip lobster tails shell side down and use the second bowl of butter to baste the lobster meat. Leave shell side down for another 4-5 minutes before removing from the girll or grill pan
- Fill a pot with water and a sprinkle of salt for the linguine. Heat over medium to high until boiling
- On another burner add a saute pan and turn to medium high heat. Once heated add in 2 cups of butter and the tablespoon of garlic to the saute pan and cook until the garlic has become fragrant
- Once the gralic is fragrant, add the white wine and lemon juice to the saute pan. Let the wine cook down for 5-7 minutes before adding in capers to the sauce. Let the sauce cook on a low simmer
- Add linguine to boiling water and let cook until al dente. Drain and add the linguine to the sauce. Top the linguine and sauce with lobster tails and enjoy!