happy birthday to me.
on july 02, i celebrated a 27th birthday. not only am i knocking at 30’s door but i’m excited about celebrating a year with that has my lucky number in it. seven. =) aside from the most beautiful souls calling and texting beautiful birthday wishes and gifting me with their love and appreciation.. i had an opportunity to gift something to myself. fried lobster tails and parmesan pasta with seared shrimp and scallops. joy!
my kryptonite. the reason no diet has ever succeeded. the one thing that can change me from a raging super-villain, to Ghandi. Seared shrimp and scallop fettucini pasta in a delicious sauce and fried lobster tails.
the recipe i use to create the sauce varies from recipe to recipe, but one tiny detail remains consistent. parmesan and romano cheese are staples that give the creamiest, most robust flavor to ever compliment seafood in a pasta dish. similar to the sauce i used in my lemon-buttercreme pasta recipe, the base begins with a roux that is seasoned and ultimately carries flavor through and around every noodle. the best part, you can package it in a air tight container or mason jar and reuse it.
15 minPrep Time
45 minCook Time
1 hrTotal Time
4 lobster tails, cut open and cleaned
1 pound of shrimp, deveined
½ pound of scallops
1 box of fettucini noodles, or any pasta noodle
1 cup of chicken broth
1 cup of parmesan cheese, grated
1 cup of flour
1 cup of corn meal
1 clove of garlic
½ sweet yellow onion, chopped
½ cup of heavy whipping cream
½ cup of romano cheese, grated
2 tablespoons of cajun seasoning
1 tablespoon of cold vegetable shortening
1 tablespoon of flour
1 tablespoon of olive oil
1 cup of flour, for fried lobster tail
1 cup of corn meal, for fried lobster tail
1 teaspoon of garlic powder
1 teaspoon of tomato paste
salt + pepper to taste
using a large butcher's knife, cut down the center of the lobster tails until you have reached just above the tail. tilt the knife to the side, and spread the shell open. it helps to push inside the bottom of the lobster shell while spreading the body apart. clean the inside of the lobster tail and set aside.
mix together one tablespoon of cajun seasoning, garlic powder and a pinch of salt together. using your fingertips, sprinkle and rub the seasoning onto the lobster meat and set aside.
in a cast iron skillet or sauté pan, melt together 1 tablespoon of cold vegetable shortening and a tablespoon of flour on medium-low heat. while melting, chop a clove of garlic and mix into the roux. after the garlic has started to brown, add in tomato paste and fold well.
the roux will begin to thicken with the addition of tomato paste, slowly pour in up to a half of the cup of chicken broth until the mixture thickens. add heavy whipping ream and stir slowly. add chopped onions and cover with a lid.
during this time, i start to cook my pasta noodles and warm the peanut oil on medium heat to fry the lobster tails.
stirring your pasta sauce, add one tablespoon of cajun seasoning, salt and pepper to taste. check your onions, are they tender? once your onions are tender, slowly add in parmesan cheese and romano cheese, stirring well. reduce your heat to low and cover with a lid.
be sure to check frequently, the cheese will thicken your sauce mixture, to which you will have to slowly add the remainder of the chicken broth used before.
** check your pasta noodles! are they ready? is your peanut oil hot? **
whisk one egg in a bowl and set aside. in a medium sized ziplock bag (or any bag) mix together corn meal and flour, seasoning lightly with salt and cajun seasoning. holding open both sides of the lobster tail, dip and roll inside of the egg yolk, coating well, and then into the ziplock bag. shake well until the entire lobster is coated with flour and corn meal.
raising the temperature on the peanut oil to medium-high, slowly lower the lobster tail into the oil and fry until golden brown. repeat this step for each of the lobster tails.
in a sauté pan on medium heat, add olive oil. once hot, sauté shrimp and scallops.
coating the pasta noodles with your cream sauce, top with your sautéed shrimp and scallops. this masterpiece is complete.
the fried lobster tails will need to sit on a napkin to ensure all the peanut oil is absorbed. most enjoy lobster tails with a side of melted butter, however this is not necessary - the lobster tastes amazing on its own or added to the pasta! enjoy!