Happy Hump Day ladies and gentlemen!

I am kind of freaking out how quickly this week is going, especially since I am splitting town in a week and have about a MILLION things to do!! But you know what makes Wednesday’s better? Well, really any night better? Pasta. Um, and Lobster.

Lemony Lobster Pasta -gluten and dairy free from HeatherChristo.com

How about Lemony Lobster Pasta? And then dump a ton of fresh chives in and that makes it even better!

We went from summer temperatures over the long weekend and now we are back to gray rainy days and a big bowl of cozy pasta was back on my radar. However- this dish is massively brightened up for Spring with it’s fresh, tangy Lemon Olive Oil Sauce and big chunks of luscious lobster- YUM!!

Lemony Lobster Pasta -gluten and dairy free from HeatherChristo.com

On top of being truly gorgeous and drool inducing, this is truly so incredibly easy and fast, but it turns out to be the most decadent and delicious pasta dish- perfect for entertaining or simple enough for weeknights! And I would DEFINITELY serve it along with this AMAZING salad. Hope you enjoy it!

Lemony Lobster Pasta -gluten and dairy free from HeatherChristo.com

Lemony Lobster Pasta- Gluten and Dairy Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound pasta (I used Gluten Free Spaghetti)
  • Lobster:
  • 2 small lobster tails, (about ¾ ounce each), split the shell up the middle of the bottom (I did it with kitchen scissors)
  • Lemon Olive Oil Sauce:
  • 2 cloves garlic
  • 1 teaspoons honey
  • ¼ cup lemon juice
  • ½ cup olive oil
  • kosher salt
  • ¼ cup minced chives
Instructions
  1. Bring a large pot of salted water to a boil. Add the lobster tails and simmer for 8-10 minutes until the meat is just cooked through. Pull the meat out of the shell and chop into bite sized pieces.
  2. Bring the water back to a boil and add the pasta. Cook to al dente, (a minute or two before cooked through) according to the manufacturers directions.
  3. While the pasta is cooking, make the lemon sauce. In the jar of a blender, combine the garlic, honey and lemon juice and puree on high. Stream in the olive oil until you get a thick pale yellow sauce. Season to taste with kosher salt and then stir in the chives. Set aside.
  4. When the pasta is al dente, reserve a half cup of water and then drain the rest of the pasta and rinse it with cold water and drain again. Add the pasta back to the pot over medium-low heat and add the sauce and the lobster to the pasta. Stirring constantly and adding a few tablespoons of the reserved pasta water to keep the pasta loose, cook until hot and you have a nice sauce that coats the pasta and the lobster.

 

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Happy Hump Day ladies and gentlemen!

I am kind of freaking out how quickly this week is going, especially since I am splitting town in a week and have about a MILLION things to do!! But you know what makes Wednesday’s better? Well, really any night better? Pasta. Um, and Lobster.

Lemony Lobster Pasta -gluten and dairy free from HeatherChristo.com

How about Lemony Lobster Pasta? And then dump a ton of fresh chives in and that makes it even better!

We went from summer temperatures over the long weekend and now we are back to gray rainy days and a big bowl of cozy pasta was back on my radar. However- this dish is massively brightened up for Spring with it’s fresh, tangy Lemon Olive Oil Sauce and big chunks of luscious lobster- YUM!!

Lemony Lobster Pasta -gluten and dairy free from HeatherChristo.com

On top of being truly gorgeous and drool inducing, this is truly so incredibly easy and fast, but it turns out to be the most decadent and delicious pasta dish- perfect for entertaining or simple enough for weeknights! And I would DEFINITELY serve it along with this AMAZING salad. Hope you enjoy it!

Lemony Lobster Pasta -gluten and dairy free from HeatherChristo.com

Lemony Lobster Pasta- Gluten and Dairy Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound pasta (I used Gluten Free Spaghetti)
  • Lobster:
  • 2 small lobster tails, (about ¾ ounce each), split the shell up the middle of the bottom (I did it with kitchen scissors)
  • Lemon Olive Oil Sauce:
  • 2 cloves garlic
  • 1 teaspoons honey
  • ¼ cup lemon juice
  • ½ cup olive oil
  • kosher salt
  • ¼ cup minced chives
Instructions
  1. Bring a large pot of salted water to a boil. Add the lobster tails and simmer for 8-10 minutes until the meat is just cooked through. Pull the meat out of the shell and chop into bite sized pieces.
  2. Bring the water back to a boil and add the pasta. Cook to al dente, (a minute or two before cooked through) according to the manufacturers directions.
  3. While the pasta is cooking, make the lemon sauce. In the jar of a blender, combine the garlic, honey and lemon juice and puree on high. Stream in the olive oil until you get a thick pale yellow sauce. Season to taste with kosher salt and then stir in the chives. Set aside.
  4. When the pasta is al dente, reserve a half cup of water and then drain the rest of the pasta and rinse it with cold water and drain again. Add the pasta back to the pot over medium-low heat and add the sauce and the lobster to the pasta. Stirring constantly and adding a few tablespoons of the reserved pasta water to keep the pasta loose, cook until hot and you have a nice sauce that coats the pasta and the lobster.