When I was shopping in the CM yesterday, I noticed a tankful of live lobsters priced at $20/lb. The seafood case also had a generous display of lobster tails. I came home to prepare our dinner, but I kept thinking about the arthropods.
Later, I decided to research lobster pasta dishes. We usually buy lobsters freshly steamed and eat them right out of the shell with butter. I thought we needed a change of pace. I found this recipe, and committed to making it tonight.
Two lobster tails and a lemon later, I prepared this recipe using Fettucine as the pasta base. The side salad was our usual Mediterranean style salad of pickled vegetables and bleu cheese crumbles. The dinner was delicious with the pasta tasting like a cross between a scampi and a Cacio e Peppe with the brightness of lemon zest shining through. Yum!
