Lobster Linguini with Grilled Bell Peppers

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
Serves 4
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  1. 1 red bell pepper
  2. 1 green bell pepper
  3. 1 yellow bell pepper
  4. 1 lobster tail per person (about 8 ounces each)
  5. 1 package linguini pasta (about 17.6 ounces)
  6. Olive oil
  7. Salt + pepper
  8. Parmesan, shaved
  9. Parsley, chopped for garnish
Prepare the lobster
  1. 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
  2. Drizzle olive oil on the lobster meat and season lightly with salt + pepper
Prepare the peppers
  1. 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)
  2. 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
  1. 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
  1. Cook pasta so that it is al dente
  2. 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
  1. Slice the cooked bell peppers into thin slices
  2. Cut the cooked lobster into large chunks
  3. Add the sliced peppers and lobster chunks to the pasta and mix to combine
  4. Shave fresh parmesan over the pasta and mix well to combine
  5. Garnish each serving with chopped parsley
The Petite Piglet http://www.thepetitepiglet.com/

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