By Traeger Kitchen
Wood-fired lobster pasta is an easy seafood recipe that’s perfect for rotating into your weekly menu.
|1||lobster tails, fresh or thawed|
|1 Handful||handful angel hair pasta|
|1 Teaspoon||garlic, minced|
|1/2 Teaspoon||lemon juice|
|2 Teaspoon||Parmesan cheese, grated|
|2 Tablespoon||sun-dried tomato pesto|
|To Taste||fresh parsley|
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Use kitchen shears to cut along the top of the lobster on both sides to expose the meat. Place the lobster directly on the grill for 20-25 minutes, depending on the size of the lobster.
180 ˚F / 82 ˚C
1 lobster tails, fresh or thawed
While lobster smokes, cook pasta according to packaged directions.
1 Handful handful angel hair pasta
After 20-25 minutes, take lobster off the grill and remove the meat from the tail. Cut meat into chunks.
While the pasta is boiling, melt butter over medium high heat. Once butter starts to brown, add the garlic and lobster chunks. Toss in pan a few times then add lemon and parmesan. Set aside.
2 Tablespoon butter
1 Teaspoon garlic, minced
1/2 Teaspoon lemon juice
2 Teaspoon Parmesan cheese, grated
When pasta has finished, place 1 tbsp of the sun dried tomato pesto on the bottom of a bowl or plate. Top with pasta, then finish with the lobster scampi. Garnish with parsley. Enjoy!
2 Tablespoon sun-dried tomato pesto
To Taste fresh parsley
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