To celebrate the close of lobster season, I am sharing my all time favorite lobster recipe. Clay and I make this dish on almost every trip we take to the Bahamas. The ingredients are simple, but the peppers, parm and parsley really compliment the lobster. Also, adding all 3 colors of bell peppers is a great way to sneak a ton of vegetables into a dish.
Lobster Linguini with Grilled Bell Peppers
2018-04-02 17:00:11
Serves 4
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lobster tail per person (about 8 ounces each)
- 1 package linguini pasta (about 17.6 ounces)
- Olive oil
- Salt + pepper
- Parmesan, shaved
- Parsley, chopped for garnish
Prepare the lobster
- Cut the shells in half on top and bottom, pull the meat away from the shell, wash the meat and shell well with cold water and pat dry
- Drizzle olive oil on the lobster meat and season lightly with salt + pepper
Prepare the peppers
- Cut the top off each pepper and remove the stems and seeds. Cut each pepper into about 4 large slices (best if they are flat slices for grilling evenly)
- Drizzle peppers with olive oil, season with salt + pepper and mix so that all pepper slices are covered with a little bit of olive oil and salt + pepper
Grill the bell peppers + lobster
- Over a hot fire, grill until the peppers are charred and the lobster has turned white and is cooked through, about 4-6 minutes
While the lobster tails and bell peppers are grilling cook the pasta
- Cook pasta so that it is al dente
- Tong the cooked pasta into a large bowl and mix in a little olive oil and a few tablespoons of the reserved cooking water
Assemble the dish
- Slice the cooked bell peppers into thin slices
- Cut the cooked lobster into large chunks
- Add the sliced peppers and lobster chunks to the pasta and mix to combine
- Shave fresh parmesan over the pasta and mix well to combine
- Garnish each serving with chopped parsley
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