Spicy Spaghetti with Grilled Lobster and Lemon

Featured in the ZENB Chef Ballers competition on ZENB's hardwood kitchen court, ZENB Spaghetti, grilled tender lobster, and fresh lemon makes a splash year round. This perfect bite is low in calories, a good source of protein, and a good source of fiber.

• 8 ounces ZENB Yellow Pea Spaghetti, uncooked
• 3 tablespoons butter
• 1 tablespoon minced Calabrian chiles packed in oil (about 4)
• 4 small raw lobster tails (4 ounces each), split in half vertically
• 2 ears fresh corn
• 2 lemons, zested, cut in half
• 1 medium shallot, finely chopped
• 1/4 cup chopped mint

INSTRUCTIONS

1.

Preheat grill to medium-high. Cook ZENB Pasta 1 minute less than directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta.

2.

Meanwhile, combine butter and chiles in large skillet on medium heat until melted. Remove pan from heat. Drizzle 1/2 teaspoon butter mixture on cut sides of each lobster tail.

3.

Grill corn, lobster and lemons, cut-side-down, 3-4 minutes on direct heat until marked and done. Cool slightly on clean plate. Cut kernels off cob. Remove lobster meat from shell; cut into bite-size pieces.

4.

Add shallots to skillet with butter mixture. Cook 3-4 minutes on medium heat until softened. Add pasta, corn and 1/4 cup reserved pasta water to pan. Toss 2-3 minutes until most liquid is absorbed. Remove pan from heat; stir in lobster and any juices. Serve topped with mint, zest and grilled lemon halves.