xxscj1678
Culinary Explorer
Hi folks! Feast like royalty with this Grilled Lobster Tail Pasta! 
It's a flavor explosion, blending succulent lobster with charred corn, burst cherry tomatoes, and a zesty lemon kick. Get ready for a culinary adventure that'll have your taste buds doing the happy dance! 
#FoodieFaves #LobsterLovers #GrillMaster
Grilled Lobster Tail Pasta Recipe
Ingredients:
PS: I hope you enjoy making and devouring this Grilled Lobster Tail Pasta as much as I did!
It's not just a meal; it's an experience—a symphony of flavors that'll make your taste buds sing! 
So gather your loved ones, fire up the grill, and let's dive into a plateful of deliciousness together! Bon appétit! 
It's a flavor explosion, blending succulent lobster with charred corn, burst cherry tomatoes, and a zesty lemon kick. Get ready for a culinary adventure that'll have your taste buds doing the happy dance! #FoodieFaves #LobsterLovers #GrillMasterGrilled Lobster Tail Pasta Recipe
Ingredients:
- Salt and black pepper to taste
- 12 ounces mezze rigatoni
- 1 lemon (zested and halved)
- Pinch of red pepper flakes
- 3/4 cup olive oil
- Four 8-ounce lobster tails (thawed if frozen)
- 3 ears corn (husked)
- 3 cloves garlic (thinly sliced)
- 1 Fresno chile (thinly sliced)
- 1 shallot (thinly sliced)
- Two 9-ounce containers cherry tomatoes
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup fresh flat-leaf parsley (finely chopped)
- 1/4 cup fresh tarragon leaves (finely chopped)
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and return it to the pot, setting it aside.
- Preheat a grill to medium-high heat.
- In a small bowl, combine the juice of one lemon half with lemon zest, red pepper flakes, 1/4 cup olive oil, 2 teaspoons salt, and black pepper to taste. Whisk until well combined.
- Using kitchen shears, cut each lobster tail lengthwise to create two equal halves. Brush the flesh of the lobster tails and corn with half of the lemon oil mixture.
- Grill the corn, turning occasionally, until lightly charred and kernels are softened, about 15 to 20 minutes. Set aside.
- Grill the lobster tails meat-side down until shells begin to turn red all over, approximately 4 to 5 minutes. Flip the tails, brush with the remaining lemon oil mixture, and continue cooking until shells are bright red and meat is cooked through, about 1 to 2 minutes more. Transfer the cooked tails to a cutting board, remove the meat, and cut into 1-inch chunks.
- In a large cast-iron skillet, combine garlic, Fresno chiles, shallot, remaining 1/2 cup olive oil, 1 teaspoon salt, and black pepper to taste. Place the skillet on the grill and heat until the vegetables start to sizzle, about 3 to 4 minutes. Add cherry tomatoes and white wine, and cook until tomatoes start to burst, about 6 minutes more.
- Cut the grilled corn kernels off the cobs and add them to the cooked pasta. Gently fold in the tomato mixture and lobster meat until well combined. Stir in parsley, tarragon, remaining 1 teaspoon salt, and the juice of the remaining lemon half. Serve and enjoy!
PS: I hope you enjoy making and devouring this Grilled Lobster Tail Pasta as much as I did!
It's not just a meal; it's an experience—a symphony of flavors that'll make your taste buds sing! So gather your loved ones, fire up the grill, and let's dive into a plateful of deliciousness together! Bon appétit! 
Absolutely, it's perfect for those special moments. Let me know if you give it a try—I'd love to hear how it turns out for you! Enjoy!
