This lobster pasta dish will bring the fire, literally.
This indulgent, restaurant-quality brown butter with limoncello lobster tail pasta is the perfect comfort dish to enjoy in your own home. With fresh minced garlic, zesty limoncello, and wild-caught lobster, you can’t go wrong with this creamy seafood pasta dish.
If you don’t feel comfortable lighting the limoncello to burn it off and give a sweet and smoky flavor, you can wait for the liquid to reduce as you sauté the lobster tails.
Brown Butter and Limoncello Lobster Tail Pasta
- 2 Lobster tails split and rinsed
- 3 tbsp butter unsalted
- 1/4 cup limoncello
- 2/3 cup heavy cream
- 2 tbsp chives minced
- 2 tbsp parsley chopped
- 1 tbsp tarragon chopped
- 1/4 cup parmesan grated
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cups angel hair pasta pre-cooked
- Preheat medium saute pan on medium-high heat.
- Add butter and wait for it to begin to separate and brown.
- Add lobster tails shell down and sear for one minute.
- Flip tails over and add limoncello to the pan.
- Light the limoncello on fire and wait for the alcohol to burn off and liquid is nearly gone. (If you don't want to burn off the limoncello with fire, wait for the liquid to reduce.)
- Reduce heat to medium and flip tails so shells are down again.
- Add the heavy cream and the herbs.
- Simmer the heavy cream until the liquid is reduced by 1/3.
- Remove lobster tails and set aside.
- Add parmesan and simmer for 30 seconds.
- Add salt, pepper, and angel hair to sauce and stir to mix.
- Serve with tails on top and final sprinkle of herbs.