3 lobster tails (roughly 4 ounces per tail), as fresh as you can possibly get them
Melted butter for brushing
Pinch of salt
Pinch of pepper
Pinch of dried basil
BUTTERY SCAMPI SAUCE:
½ cup of butter (4 fl. oz)
3 cloves of garlic
½ tablespoon of dried tarragon (0.25 oz)
1 teaspoon of dried oregano (0.5 oz)
⅓ cup of dry white wine (2.7 fl. oz)
1 tablespoon of lemon juice (0.5 fl. oz)
Prepare as directed on the box.
Prepare the fettucine as directed on the package, then drain and set aside. Please note that you should keep the water that the pasta was cooked in, as you will need it to moisten the pasta before you toss it into the sauce.
For the sauce:
Finely mince the garlic and set aside.
On a pan with medium heat, melt the butter and watch for bubbling. DO NOT allow your butter to brown, just bubble!
Drop the minced garlic into the pan and saute until just fragrant, for 15-20 seconds.
Drop the spices in and saute very quickly, for roughly 20 seconds.
Add the wine and lemon juice and simmer until just steamed.
Add pasta to the pan and toss with pasta fork, ensuring that all the pasta is covered.
Cover and maintain heat.
For the lobster:
Preheat your oven to broiling temperature.
Ensure that your lobster tails are clean.
With kitchen shears (for ease of use), cut a slit in the lobster shells to expose the meat beneath.
Separate the meat from the shells, and remove the veins from the meat.
Lift the meat above the shells, and pinch the shells together to provide a resting place.
Brush the lobster tails thoroughly with butter to prevent burning under the broiler.
Place lobster tails in a sturdy pan (cast-iron usually works best, if you have it) and broil in the oven for 5-6 minutes, until meat is just opaque.
Remove lobster tails and allow to cool, then chop roughly into ¼ inch chunks.
Plate the pasta and distribute the chopped lobster meat over the slightly steaming pasta.
Please note that the lobster was cooked last in the dish, as it takes the least amount of preparation. You can also prepare it simultaneously with the pasta, if you time it just right.
UPDATE, HOT AND FRESH: Lobster and cooking expert John Brownlie (all the way from Shelter Island, New York) notes that adding sparkling wine or champagne to the butter sauce, yields spectacular results. Sometimes, it’s good to have the heavy hitters to chime in!