Langostino Lobster Tails Over Pasta


  • 4 tablespoons plus 1 teaspoon olive oil, divided
  • 1 tablespoon plus 1/2 teaspoon kosher salt, divided
  • 3/4 pound angel hair pasta
  • 4 tablespoons butter
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine (chardonnay) 
  • Juice of 1 large lemon
  • 1 pound frozen fully cooked Langostino Lobster Tails, thawed
  • 1/4 teaspoon ground pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/8 teaspoon red pepper flakes 
  • Grated Parmesan cheese, for serving


Bring a large pot of water to a boil. Drizzle with 1 teaspoon olive oil and add 1 tablespoon salt.  Add pasta and cook according to package directions. 

In a large skillet, melt butter and 4 tablespoons olive oil over low heat.  Add garlic and saute for 1 minute. Add wine and lemon juice; heat for 1 minute. 

Squeeze the thawed lobster tails gently to remove any excess water.  Add to the skillet, plus 1/2 teaspoon salt and 1/4 teaspoon pepper.  Saute for 2 minutes.  Remove from heat and add parsley and red pepper flakes.

Drain the pasta well, add the sauce in the skillet, and toss.  Serve with grated Parmesan.  Makes 4 servings. 

**Recipe found in Cotsco magazine