Butter-Poached Lobster Tail Over Angel Hair Pasta | Mother's Day Special
This dish is rich, elegant, and surprisingly doable for a home cook. Butter-poached lobster tails are served over a silky lemon-tarragon angel hair pasta, finished with crispy garlic tarragon breadcrumbs and blanched asparagus tips. It looks like something out of a fancy restaurant, but it's built for your home kitchen.
Perfect for Mother's Day, date night, or whenever you want to make someone feel deeply loved (and very well-fed).
Ingredients
Lobster & Poaching Butter:
2 lobster tails (5–6 oz each), shells removed
10 tbsp unsalted or salted sweet cream butter
1 garlic clove, smashed
1 sprig thyme
Zest of ½ lemon
2–3 tbsp dry white wine
Pasta & Sauce:
6 oz angel hair pasta
1 tbsp olive oil or butter
2 garlic cloves, finely minced
1 small shallot, finely diced
Zest of 1 lemon
Juice of ½ lemon
¼ cup dry white wine
¾ cup heavy cream
½ cup freshly grated Parmesan
1 tbsp chopped fresh tarragon (or 1 tsp dried)
Salt and black pepper to taste
Reserved pasta water
Blanched Asparagus:
8–10 asparagus spears, woody ends trimmed
Salt (for blanching water)
Optional: ½ tsp olive oil or squeeze of lemon juice
Garlic Tarragon Breadcrumbs:
½ cup panko breadcrumbs
1 tbsp unsalted butter
1 tsp olive oil
1 garlic clove, grated
1 tsp chopped fresh tarragon
Pinch of salt
Optional: zest of ¼ lemon
Instructions
1. Make the Breadcrumbs:
Melt butter and olive oil in a small pan. Add grated garlic and toast gently for 30 seconds. Add panko and stir until golden. Stir in chopped tarragon, a pinch of salt, and optional lemon zest. Set aside.
2. Blanch the Asparagus:
Trim asparagus by snapping off the woody ends. Boil salted water and blanch spears for 2–3 minutes until vibrant and tender-crisp. Transfer to an ice bath for 2–3 minutes, then drain and pat dry. Set aside.
3. Remove Lobster from Shell:
Using kitchen shears, cut through the top of the shell from the wide end to the tail. Gently peel it back and carefully lift the meat out. Be gentle—lobster is delicate! Pat dry and set aside.
4. Poach the Lobster:
In a small saucepan, melt butter over low heat. Add smashed garlic, thyme, lemon zest, and wine. Keep temperature between 160–180°F. Add lobster tails, curved side up, and baste constantly with the butter. Flip halfway through. Poach for 6–8 minutes total, or until internal temp reaches 135°F and meat is opaque.
Remove lobster and strain the poaching butter. Reheat it to a gentle simmer for 2–3 minutes before using it as a drizzle.
5. Make the Pasta Sauce:
In a separate pan, sauté shallot and garlic until soft. Deglaze with white wine and reduce. Add cream, lemon juice, zest, Parmesan, and tarragon. Stir until silky and thickened. Taste and adjust seasoning—watch your salt if using salted butter and Parmesan.
6. Cook the Pasta:
Cook angel hair in salted boiling water for 90 seconds to 2 minutes. Reserve 1/2 cup pasta water. Toss pasta into the sauce and stir in reserved water as needed to emulsify.
7. Plate:
Twirl pasta onto plates. Top with lobster tails. Fan out asparagus tips alongside. Drizzle with reheated poaching butter and garnish with breadcrumbs, lemon zest, cracked pepper, and microgreens if desired.
Rosé Royale (Optional Drink Pairing)
Ingredients:
3 oz sparkling rosé (chilled)
1/2 oz elderflower liqueur (St-Germain)
Lemon twist, for garnish
Instructions: Pour sparkling rosé into a coupe or flute. Add elderflower liqueur and garnish with a lemon twist. Light, floral, and perfectly paired with lobster.