Italian Faves: Lobster Scampi

Drizzle about 1 to 2 tablespoons of olive oil over the lobster meat in a bowl.

Lightly season the lobster with kosher salt and freshly ground black pepper.

Toss the lobster to coat it with the oil and seasonings.

Melt butter in a pan over medium heat, adding about 1 tablespoon of olive oil.

Once the butter is melted, add the shallots to the pan and stir to coat them with the butter and oil.

Sweat the shallots until they become translucent and the steam goes away.

Add garlic to the pan and stir it around, cooking for about 30 seconds while stirring slowly to avoid burning.

Add white wine to the pan and let it cook until almost evaporated, or just wet.

Add the lobster to the pan and stir to coat it, cooking briefly to heat it through since it's already cooked.

Remove the lobster from the pan along with some of the shallots and garlic, keeping the lobster warm.

Stir in more butter, lemon juice, and parsley into the remaining mixture in the pan, lowering the heat slightly.

Add the lobster back into the pan along with any juices from the bowl, warming it up.

Plate some pasta in a bowl, add the lobster on top, drizzle with olive oil, and sprinkle a few flakes of crushed red pepper.

Equipment Needed

Spice Level:

Allergens