Lobster Cacio e Pepe
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A classic favorite plus juicy lobster - a perfect summer recipe! Protein-loaded and gluten-free with Banza linguine, lobster, and a whole block of parmigiano reggiano... this is a savory and super filling dinner recipe!
Watch the full tutorial on my social media!
Ingredients:
- Banza linguine pasta
- 2 lobster tails
- 1 block (about 4x4 inches) parmigiano reggiano or parmesan, fresh grated
- 2 tbsp fresh cracked pepper
- 1/4 c butter
- 3 cloves garlic
Instructions:
- toast your fresh cracked pepper on medium heat, continue to stir
- boil salted water for pasta
- once boiling, add ladles of water to toasted pepper in pan and stir
- heat butter and garlic together in another pot on medium low
- slowly add the grated cheese into the pan with pepper and water and continue to whisk - this will take about 15 minutes - keep at it!!! (there will be phases - you might need to add some more water to thin it out, then keep whisking to let the sauce thicken.)
- boil pasta until al dente
- once butter is slightly bubbling, add lobster and baste in butter until cooked through. This will only take a few minutes.
- once pasta is done, sauce is thickened - pull noodles out of the pot and into the sauce, you will stir completely until well covered and mixed, before the cheese starts to clump or get stringy.
- once lobster is cooked, pull out of the butter and set aside.
- plate with sauced pasta and top with lobster, some garlic butter and a few more sprinkles of parmigiano reggiano
ENJOY!
Leave a comment if you make this recipe!