Lobster is a delicious and decadent dish, but oddly enough, really simple to make. I made this dish with medium sized raw lobster tails and cut a slit on the back of the lobster and pulled out the lobster meat to sit on top of the shell. Then I placed the tails in a colander and set the colander over a pot with about an inch of boiling water and steamed the lobster tails for about 10 minutes, or until the lobster shells turned a bright red and lobster became opaque.

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  • Course Dinner
  • Cuisine British
  • Keyword Delicious, Elegant, Special Dinner
Servings Prep Time Cook Time
1 person 5 minutes 8 minutes
Passive Time Total Time
15 minutes
Servings Prep Time Cook Time
1 person 5 minutes 8 minutes
Passive Time Total Time
15 minutes
Degree of Difficulty
  • 1 5 oz lobster tail/person
  • 4 tbspn unsalted butter softened to room temperature
  • 1 tsp paprika
  • 1 juice of 1/2 lemon
  • 2-3 stalks fresh chopped parsley
  • 1 recipe Bloody Mary Linguine
Servings: person
  1. Gather all ingredients before starting recipe.
  2. Cut a slit in the back of the lobster tail (not the underside) starting at the large end and all the way to the tail, do not cut through the tail section.
  3. Heat about an inch of water in a large pot over high heat until the water comes to a boil.
  4. Place prepared lobster tails in a colander or large sieve and place over boiling, steaming water and steam for approximately 8 minutes for a 5 ounce lobster tail.
  5. Melt butter in a microwave safe dish. When melted, add the juice of 1/2 lemon and a teaspoon of paprika and combine.
  1. Place a generous portion of the Bloody Mary linguini in the center of a plate, top with the steamed lobster and pour a generous spoonful of melted lemon butter on top of each lobster tail. Sprinkle with chopped parsley and serve.

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