This recipe is courtesy of our good friends, Jen Yuen of Sunday Dinner Diary.Β
To see more great recipes, follow Jen on Instagram @SundaydinnerdiaryΒ
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LinguineΒ alΒ Nero Di Seppia.
π Blistered Cherry TomatoesΒ
π¦ BroiledΒ Β Lobster Tail with Garlic, Jalapeno, Chili & Parsley Butter.
π¦ Jumbo Shrimp
πΆ Spicy Mollica.
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Makes 4 Large Servings
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Ingredients:Β
4 - 5 oz. Lobster Tails
16 Jumbo Shrimp
1 lb squid ink linguine orΒ Β spaghettiΒ
16 oz cherry tomatoes
26 oz. strained tomatoes
5 JalapeΓ±os minced
8 Garlic cloves, minced
1/2 cup panko
4 tbsp salted butter
1 tsp red pepper flakes
1 tsp black pepper
1/2 tsp Italian seasoning
EVOO as needed
1 small bunch parsley, stems removed, minced
Additional chopped parsley, to garnish
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Β Preparations:
- Combine minced garlic & jalapeΓ±os. Set aside.
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- Prepare the mollica by melting 1 tbsp of butter then tossing & toasting panko & italian seasoning in it until golden. Set aside.
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- Bring a pot of salted water to a rolling boil for pasta.Β
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- In the meantime, heat EVOO in a large cast-iron or other heavy bottomed pan. Add cherry tomatoes & blister them until they begin to burst. Add a heaping tbsp of the jalapeno/garlic. Cook until aromatic. Add the shrimp & sautΓ©e for a few minutes until they change color. Add strained tomatoes & simmer on low heat.
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- Melt 3 tbsp butter. Add the rest of the minced garlic, jalapeΓ±o. Set aside & prepare lobster tails. Set the tails on parchment or foil lined baking sheets. Brush butter mixture over them, then sprinkle some parsley, red & black pepper over them. Broil in oven about 6 minutes. Remove immediately to cool slightly while you finish your dish.
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- Cook pasta for 2 minutes less than recommended time, so it's super al dente. Add directly to the sauce. Add a few scoops of pasta water to loosen the sauce. Toss gently & heat through.
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- Plate pasta. Make sure your plate includes those delicious tomato bombs & shrimp. Garnish with mollica & parsley. Set your Queen Lobster on Top.
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BUON APPETITO.
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