Best Simple Lobster Scampi Recipes

EASY LOBSTER SCAMPI WITH LINGUINE

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste as salty as the sea.
• Get a really good pair of kitchen shears.Starting at the very end of the tail, cut a slit all the way up to where the flesh is.Use the shears and cut the upper part of the tail down the middle, lengthwise. Do the same to the bottom part of the shell.Use a very sharp knife to swiftly cut the shell and the meat all the way through.
• Season lobster tails with salt and pepper. Heat a large saute pan to a medium heat. Add 4 tablespoon butter. Once butter melts, add lobster tails, shell-side down and garlic. Cook for 2-3 minutes until they start to turn red, spoon the melted butter and garlic on top. Flip so they are flesh-side down and cook another 1-2 minutes until the shell is bright red and the flesh is white. DO NOT OVERCOOK! The lobster will cook a touch more when you toss it in the pasta. Remove the lobster tails from the stove, making sure to get almost all the garlic off and let cool slightly. Once they're easy enough to handle, pull them out of the shells and chop into large bite-sized pieces.
• When you start to make the sauce, cook the pasta. Cook pasta until just under aldente. Reserve cooking liquid.
• Add remaining butter to the pan along with the lemon zest, lemon juice, red pepper flakes, and 1/4 tsp. salt. Simmer for 1-2 minutes.
• Add linguine, remaining salt, and olive oil. If needed, add enough starchy cooking water to loosen the sauce up. Season to tastew with salt and pepper.
• Add parlsey and lobster. Toss until lobster has warmed up.
• Garnish with parsley.

LOBSTER SCAMPI OVER CREAMY POLENTA WITH GARLIC CHIPS

Steps:

• For the garlic chips: Add the oil to a small saute pan to fill 1/4 inch up the sides and heat over medium-high heat. Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic. Fry until golden brown. Remove the chips from the oil and place on a paper-towel-lined plate. Season with salt. Make sure not to step away, constantly stir and be ready to remove once golden brown.
• For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes. Add the warmed stock to the pan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low. Stir, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
• Remove from the heat and stir in the cheese and heavy cream until combined. Stir in the creme fraiche. Taste and season with salt and pepper.
• For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt. Add the lobster and toss to combine. Add the garlic paste and cook until fragrant, about 30 seconds. Deglaze with the white wine and reduce. Add the remaining 2 tablespoons butter and swirl to combine. Remove from the heat and add the parsley, tarragon and lemon zest.
• To serve: Add some of the polenta to a plate. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly ground black pepper.

LOBSTER SCAMPI

Steps:

• Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.

BAKED LOBSTER SCAMPI

Steps:

• In work bowl of food processor, combine butter, salt and cayenne. Process until butter is satiny and doubled in volume, for 3 to 4 minutes. Add fresh bread crumbs, shallots, garlic, chopped parsley and chives. Process to blend and set aside. With a large sharp knife cut the lobster tail half way through the shell and flesh. Crack the tail open to expose the flesh. Carefully pull the flesh out of the shell leaving it attached at the end of the tail. Remove the vein from the center of the flesh. Mound the garlic herb butter down the center of the tail completely covering the flesh with a generous amount of butter. Dust the top of the butter with dry bread crumbs. Cover, and then refrigerate for 1/2 hour to chill the butter. Preheat the oven to 400 degrees. Uncover the lobster tail and place it on a small broiling plate. Place in the oven and bake until golden brown (5 to 6 minutes). Remove the plate from the oven and immediately pour wine around the lobster tails so that it mingles with the pan juices. Pour the pan juices back over the tail.

FAMOUS RED LOBSTER SHRIMP SCAMPI

Steps:

• Heat cast iron skillet and add olive oil.
• Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
• Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
• Add white wine, and lemon juice.
• Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
• Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
• Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
• Sprinkle with grated Parmesan Cheese.