Daily Dinner Table

Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.

Roasted Lobster Tail with Shrimp, Linguini, Colorful Carrots and Lemon Garlic Sauce

I wanted to make something special to celebrate  my wonderful husband for Father’s Day.  I wanted it to be somewhat healthy, and look really pretty.  I got out my many cookbooks, and couldn’t find just what I was looking for, so here’s a concoction of about 5 different ideas for recipes all rolled into one. It was very experimental, as usual, but it turned out delicious. I hope you give it a go, and let me know how you have made it your own.

Oh, just a head’s up about the tails around here, maybe it’s the same where you live. The price of lobster tails are varied and astronomical. However, this particular store had two types to choose from with a $7.00  price difference. What the heck! These tails offered were $4.99  and  $11.99 EACH!  They looked about the same to me, so I asked the fishmonger what the difference was. He sheepishly told me the only difference was the weight…about 1 oz. each. I then bought the smaller (almost indistinguishably so) tails, and they were delicious.

For 4 servings you’ll need:

4 lobster tails with the shells on

1/2 lb large shrimp, peeled

Kosher salt and pepper

olive oil

3-4 Roma tomatoes sliced thin

1 package linguini, cooked  and kept warm.  While  the water is waiting to boil, I like to make the sauce.

baby carrots, I like to get 2 packages. One regular and one with the multiple colored carrots. Steamed

About 2 T each of finely chopped fresh Basil, Thyme, Parsley, Oregano all mixed together


For the Lemon-Garlic Sauce you’ll need

(makes about 3 1/2 cups)

1/2 c minced garlic

1 t olive oil

1/2 c fresh lemon juice.. about 4 lemons

1/4 c dry white wine

1/4 c fresh thyme, chopped

salt & pepper

1 c finely chopped scallions (about a bunch)

1 1/2 q vegetable stock

squirt of honey

3 1/2 T cornstarch mixed with 4 T vegetable stock

4 wooden skewers, soaked to prevent burning

While the water for the pasta is heating, in a medium saucepan, heat olive oil. Add garlic and scallions. When it becomes aromatic, about 2-3 minutes, add wine, lemon juice, pepper and thyme. Reduce until there is little liquid left. Add the vegetable stock. Boil, then reduce heat and simmer for about 15-20 minutes. Add the honey, just a small squirt, about 1-2 t worth, and salt.

Strain mixture through a strainer, into  a large  heat proof measuring cup. (only because it has a nice lip for easily pouring back into the pot) Once strained, pour smooth liquid back into the pot on medium high heat. Add the vegetable stock, cornstarch mixture into the liquid and stir constantly until it becomes thick enough to coat a spoon nicely. Reduce heat to low and keep warm.

For the Roasted Lobster, Shrimp and Carrots

Pre-heat  oven to 400 degrees.

Rinse lobster, pat dry. Insert a skewer through the body to end of tail lengthwise to keep it from curling up when cooking.

Rub with olive oil.  Place the lobster in baking pan large enough to add the shrimp a little later. Place in oven.  Set timer for 7 minutes.

Place shrimp in mixing bowl. Add a splash of olive oil, salt, pepper and  1 T  minced herb mixture. Mix well. When timer goes off, add shrimp to baking dish with the lobster tails still in it. Cook an additional 6  minutes or until shrimp is pink and opaque.

Remove  tails, and shrimp from pan. Place 4 servings of the pasta into the baking pan, to soak up seafood juices and herbs.  On cutting board, with scissors, remove the skewers and cut the lobster shell lengthwise and remove meat from shell being careful to keep it whole.  Divide shrimp equally for 4 servings.

To Plate

On each plate, place  about a half cup of pasta in the center. Top with lobster tail. Arrange tomato slices around pasta, place shrimp around lobster and insert carrots in between shrimp and lobster. Decorate with chive spears, and more of the minced herbs.  Ladle sauce atop each serving and around edge of plate. 

A dish worthy of that great Dad on Father’s Day.


3 comments on “Roasted Lobster Tail with Shrimp, Linguini, Colorful Carrots and Lemon Garlic Sauce

  1. virginiaplantation
    June 18, 2012

    Thank you! We will try it very soon! We love shrimp and lobster! If you are ever in this area, please consider stopping by! I would love to share a cup of tea in one of these with you!

  2. barbaralandfair
    June 17, 2012

    Thanks! I hope you try it & let me know what you think. Your Plantation is absolutely breathtaking! I’m excited for you. My husband travels too, & I go a hunting in the antique shops as well! I’ll keep my eye out for the perfect teacups for you.

  3. virginiaplantation
    June 17, 2012

    OMG… I think I can smell how good this is!

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This entry was posted on June 17, 2012 by in main dish, seafood and tagged , , , , , , , , , , .
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