Lobster Scampi Recipes

EASY LOBSTER SCAMPI WITH LINGUINE

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste as salty as the sea.
• Get a really good pair of kitchen shears.Starting at the very end of the tail, cut a slit all the way up to where the flesh is.Use the shears and cut the upper part of the tail down the middle, lengthwise. Do the same to the bottom part of the shell.Use a very sharp knife to swiftly cut the shell and the meat all the way through.
• Season lobster tails with salt and pepper. Heat a large saute pan to a medium heat. Add 4 tablespoon butter. Once butter melts, add lobster tails, shell-side down and garlic. Cook for 2-3 minutes until they start to turn red, spoon the melted butter and garlic on top. Flip so they are flesh-side down and cook another 1-2 minutes until the shell is bright red and the flesh is white. DO NOT OVERCOOK! The lobster will cook a touch more when you toss it in the pasta. Remove the lobster tails from the stove, making sure to get almost all the garlic off and let cool slightly. Once they're easy enough to handle, pull them out of the shells and chop into large bite-sized pieces.
• When you start to make the sauce, cook the pasta. Cook pasta until just under aldente. Reserve cooking liquid.
• Add remaining butter to the pan along with the lemon zest, lemon juice, red pepper flakes, and 1/4 tsp. salt. Simmer for 1-2 minutes.
• Add linguine, remaining salt, and olive oil. If needed, add enough starchy cooking water to loosen the sauce up. Season to tastew with salt and pepper.
• Add parlsey and lobster. Toss until lobster has warmed up.
• Garnish with parsley.

SIMPLE LOBSTER SCAMPI

Steps:

• Melt butter in a skillet over medium heat. Add garlic; cook and stir until aromatic, about 5 minutes. Add lobster and cook until heated through, 5 to 10 minutes. Add wine and lemon juice; bring to a boil. Add Parmesan cheese; cook until melted, about 2 minutes. Add bread crumbs slowly, 2 tablespoons at a time, bringing to a boil after each addition.

TARRAGON AND LEMON LOBSTER SCAMPI

Steps:

• Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
• Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
• Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.

FAMOUS RED LOBSTER SHRIMP SCAMPI

Steps:

• Heat cast iron skillet and add olive oil.
• Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
• Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
• Add white wine, and lemon juice.
• Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
• Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
• Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
• Sprinkle with grated Parmesan Cheese.

BAKED LOBSTER SCAMPI

Steps:

• In work bowl of food processor, combine butter, salt and cayenne. Process until butter is satiny and doubled in volume, for 3 to 4 minutes. Add fresh bread crumbs, shallots, garlic, chopped parsley and chives. Process to blend and set aside. With a large sharp knife cut the lobster tail half way through the shell and flesh. Crack the tail open to expose the flesh. Carefully pull the flesh out of the shell leaving it attached at the end of the tail. Remove the vein from the center of the flesh. Mound the garlic herb butter down the center of the tail completely covering the flesh with a generous amount of butter. Dust the top of the butter with dry bread crumbs. Cover, and then refrigerate for 1/2 hour to chill the butter. Preheat the oven to 400 degrees. Uncover the lobster tail and place it on a small broiling plate. Place in the oven and bake until golden brown (5 to 6 minutes). Remove the plate from the oven and immediately pour wine around the lobster tails so that it mingles with the pan juices. Pour the pan juices back over the tail.

LOBSTER SCAMPI

Steps:

• Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.

RED LOBSTER SHRIMP SCAMPI

Steps:

• Bake at 350-degree oven for about 6 to 7 minutes.
• Be careful not to overcook the Shrimp.
• The shrimp is done when it has turned pink.

LOBSTER SCAMPI WITH LINGUINE

Steps:

• Bring a big pot of water to a rolling boil. Season liberally with salt. It should taste like the sea. Add pasta. Cook until just under aldente. Reserve cooking liquid.
• Using kitchen shears, cut each lobster tail length-wise so there are two equal pieces and the flesh is showing. Season flesh with salt and pepper.
• In a large saute pan, add four tablespoons of butter over a medium heat. Once it's melted add lobster tails and garlic. Cook lobster tails shell side down for 1-2 minutes until they start to turn slightly red, spoon some of the garlic and butter over the flesh as it cooks. Flip so that the lobster is flesh side down, make sure it cooks in the butter and garlic. Cook another 1-2 minutes until shell is bright red and meat is white. Do not overcook!!!
• Remove lobster tails, trying to get off all the garlic off. Remove meat from the shells and chop into bite-sized pieces. Set aside.
• Add remaining butter to the pan along with lemon juice, lemon zest and red pepper flakes. Add linguini and salt, toss to coat and add olive oil.
• If needed add starchy pasta water to loosen the sauce up.
• Add lobster and parsley back into the pasta. Toss.
• Season with salt and pepper. Garnish with chopped parsley.