Squid Ink and Beet Lobster Pasta

Squid Ink and Beet Lobster Pasta. 9/10. Fresh squid ink pasta and beet pappardelle pasta with lobster, garlic, and capers.

By Michael Coffin

Ingredients

• 1/2 lemon
• 2 fresh Pappardelle nests
• 2 Lobster Tails
• 2 tbsp capers
• 2-4 tbsp heavy cream
• 3-4 tbsp butter
• 6 cloves garlic
• Cherry Tomatos
• Salt and pepper to taste
• White Wine

Instructions

1. Prep: Slice garlic into thin slices. Break apart lobster tails with a scissor and slice into 1/4 inch cubes. slice lemon in half. drain 2 tbsp of capers. Quarter handful of tomatoes.
2. Boil a large pot of water and season generously with salt. Once rolling boil add nest of pasta and stir, should separate and boil for 2-4 minutes. drain and let rest reserving some pasta water.
3. Melt 1 tbsp of butter on medium heat. Add lobster on heated pan and toss with butter and light salt and pepper. Cook for 2-3 minutes or until opaque just a little undercooked.
4. Add 1 tbsp butter to pan with 3 cloves of sliced garlic. Cook for 90 seconds. Add 1/2 to 1 tbsp capers. Cook for 60 seconds. Add half a handful of quartered tomatoes. Season lightly with salt and pepper and chili flakes to taste. Cook for 2 minutes. Add maybe a tsp or 2 of fresh squeezed lemon juice and a splash of white wine.
5. Add 1-2 tbsp of heavy cream and 1 tbsp of pasta water. Stir until mixed. Add pasta and par cooked lobster. Stir, toss, and cook for 2-3 minutes. Sauce should thicken with pasta.
6. Plate and Enjoy!