Garlic Pancetta Pasta with Grilled Lobster

I guess these days, it’s all about seafood. It’s those trips to the farmer’s market and all that delicious fish that make you just wanna grill up with squeezes of lemon! Here’s another easy one that I whipped up for lunch.

A few things to note. I used a spinach tagliatelle pasta. You can certainly use any type you’d like. But, following the directions will get you the same flavor profiles!

Garlic Pancetta Pasta with Grilled Lobster

1/2 pound of tagliatelle pasta, cooked & drained

2 lobster tails, split

1 teaspoon of Cajun seasoning

a pinch of salt and pepper

1 tablespoon of olive oil

For the sauce:

1 1/2 cups of diced pancetta

6 garlic cloves, sliced

1 tablespoon of olive oil

5 thyme sprigs

2 tablespoons of chopped fresh basil

1 1/2 cups of heavy cream

1/2 cup of white wine

1/2 cup of seafood stock

1 good handful of shredded Parmesan cheese

salt and pepper, to taste

1..To prepare the lobster, just preheat a grill pan until it’s hot. Then, season the lobster tails with Cajun seasoning and a sprinkle of salt and pepper. Drizzle with olive oil and grill until done. Then, set aside.

2. For the sauce, saute the pancetta and garlic cloves in olive oil until the pancetta is cooked through.

3. Then, add in the thyme, heavy cream, white wine, and seafood stock. Cook until it’s reduced by half.

4. Then, add in the chopped basil, Parmesan cheese, and salt and pepper to taste. Toss in the cooked pasta and enjoy.

**Here a note. Sometimes, your sauce might be too loose. If you like a tighter sauce, just mix a half tablespoon of cornstarch with a half tablespoon of cold water. Then, while the sauce is boiling, add the cornstarch slurry and stir. It should immediately thicken. Don’t add all of the cornstarch slurry at once. Start with about half of the mixture and see if it’s thick enough for you. If it’s not, then add the rest and enjoy.