Spicy Summer Spaghetti with Grilled Lobster and Lemon
PREP TIME 20 minutes
COOK TIME 16 minutes
TOTAL TIME 36 minutes
Serving Size: 315g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Spaghetti, grilled tender lobster, and fresh lemon can be served poolside for a new summer favorite. This perfect bite is low in calories, a good source of protein, and a good source of fiber.
- 1 box (8 ounces) ZENB Spaghetti made from 100% Yellow Peas
- 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
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.
Substitute 3/4 pound peeled, deveined colossal raw shrimp (U15 count) for the lobster. Toss the shrimp with 1 tablespoon of the butter mixture before grilling. Reduce grill time to 2-3 minutes, turning half-way through.
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