Broiled Florida Spiny Lobster Tails with Pesto Pasta and Tomato-Basil Relish
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 25 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| Lobster Tails: |
| 4 (6-9 oz. ea.) spiny lobster tails, split open in the shell |
| 1/4 stick unsalted butter, softened at room temperature |
| sea salt to taste |
| fresh ground pepper to taste |
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| Florida Basil Pesto Pasta: |
| 2 c. fresh basil leaves |
| 1/2 c. fresh oregano leaves |
| 1/2 c. fresh parsley |
| 1/2 c. Parmesan cheese, grated |
| 1 tsp. fresh garlic, sliced |
| sea salt to taste |
| fresh ground pepper to taste |
| 1/2 c. olive oil |
| 1 lb. fresh or dried pasta, cooked according to pkg. directions |
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| Florida Tomato-Basil Relish: |
| 2 Tbsp. olive oil |
| 2 large tomatoes |
| 4 large cloves garlic, minced fine |
| 1/4 c. fresh basil, chopped |
| 1 Tbsp. wine vinegar |
| fresh lemon slices |
Directions:
For Lobster Tails:
1. Preheat oven broiler on medium-high. Place all four of the lobsters on a cookie sheet, and make sure they are opened up down the middle. Evenly spread the softened butter over each of the lobster tail's meat. Lightly season each lobster tail with salt and pepper. Place lobsters in the oven on the middle rack under the broiler. Let lobster cook under the broiler for about 7 min. or until just barely cooked throughout. Remove lobsters from oven and let cool slightly.
For Pesto Pasta:
1. Place all ingredients except oil in a food processor or blender. Process the ingredients until smooth. With motor running, drizzle in olive oil to make desired consistency. Taste and season the pesto with salt and pepper to taste.
2. Toss half of the pesto with the cooked pasta and stir lightly to evenly combine. Taste and add more pesto if desired.
For Tomato-Basil Relish:
1. Preheat a medium-sized sauté pan over medium heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 3 min. Add basil and vinegar. Season tomato mixture with salt and pepper to taste.
2. To serve: place a broiled lobster on each of the four serving plates. Evenly distribute the pesto pasta onto each plate. Top each serving of pesto pasta with an evenly distributed amount of tomato-basil relish. Garnish each plate with fresh lemon and any leftover basil leaves.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
