What is the best way to measure dry pasta?

You can get all kinds of gadgets, but I find the best way is to use my trusty food scale. I make two ounces of dry pasta per person when it is paired with this kind of a substantial sauce, but if you have extra hungry people at your table, you might want to size up to three ounces per person.

Can I use a different kind of seafood for this recipe?

Yep! This recipe is also all kinds of scrumptious with shrimp. Get the medium kind, peel them up, and you can either cook them ahead of time or cook them in the step where you are melting the butter and garlic - shrimp take just a few minutes to cook.

What is the best way to mince garlic?

Here's another situation where there are millions of gadgets, but you can't beat a good old fashioned garlic press. If you have a good one you don't even need to peel the garlic first - just smooosh it in the press and scrape the perfectly minced garlic off with a paring knife.

What's so special about pasta water?

The water that pasta has been cooked in has taken on some of the starch in the pasta, and that combined with the salt that you add at the beginning makes a perfect way to add a little lightness and flavor to your pasta sauce.

Have a question I didn't cover?

Pop it in the Comments section below and I will answer pronto!

Lemon Garlic Lobster Pasta

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Description

This speedy recipe for lemon garlic lobster pasta tastes like summer on a plate! The buttery, lemony, cheesy, garlicky sauce will have them asking for seafood seconds.

Ingredients

8 ounces linguine
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
1 1/2 cups cooked lobster meat, torn into bite-sized pieces
Juice from one lemon
¼ cup chopped fresh parsley or basil
1/2 cup freshly grated Parmesan cheese

Instructions

Cook pasta according to package directions in salted water. Scoop out a cup of pasta water before draining.
While the pasta is cooking, put the butter and olive oil in a large deep skillet over medium high heat. When the butter is melted, add the garlic and stir for one minute. Add the lobster meat and stir until heated through.
Add the cooked pasta and toss. Add the lemon juice, Parmesan cheese and toss again, drizzling in enough of the pasta water to make a light sauce. Add the parsley or basil and toss one more time.
Divide among warmed plates and serve.

Notes

Lobster: There are all kinds of ways to get cooked lobster without having to wrangle it yourself. You can ask your supermarket to steam a live one for you, or you can use cooked frozen lobster. Check out some other lobster tips at the top of this article!

Garlic: I know you might be tempted to grab that convenient bottle of garlic powder, but resist and use the fresh stuff for this recipe…it really makes a flavor difference.

Lemon: The same thing goes for the lemon…use a fresh one for the juice instead of the bottle. This lobster supper deserves it, and so do you!