Spiceology Smoky Honey Habanero
Lobster Tails with Limone Linguini

• 2 Lobster Tails (out of shell)
• 8 oz Smoky Honey Habanero Compound Butter (1 stick unsalted butter at room temperature + 1 Tbsp Spiceology Smoky Honey Habanero blend – mix well, place on parchment paper and seal well, and freeze to firm.)
• 1 oz Water
• 2 Garlic cloves, minced
• 8 oz Linguine
• Chili Flake for garnish
• 2 Bay Leaves Pea shoots for garnish
• Juice from 1 Lemon
• 1 cup Parmesan, Grated
• 6 Tbsp Butter
• 8–10 oz Heavy Cream
• 1 Shallot, Minced

Instructions

1. Remove lobster from shell set aside.
2. In a small sauce pot, on low heat, melt compound butter with water and bay leaf, adding 1 Tbsp of the compound butter at a time until melted.
3. You’ll want your butter to be at 180 degrees.
4. In a large pot fill with water and bring to a boil.
5. While your water is coming to a boil, you’ll want to take a medium sauté pan and sweat your shallots and garlic on medium heat.
6. Drop pasta into your boiling water and cook to al dente.
7. Pour in heavy cream and add butter 1 Tbsp at a time stirring until completely melted. Allow to simmer and reduce.
8. Add in 1/2 cup of grated parmesan to cream – once it thickens add the pasta right out of the water into your cream sauce.
9. Add lemon juice and zest and remaining parmesan and toss on medium low heat until the sauce thickens to nappe (the consistency of a sauce that will coat the back of a spoon.)
10. While the sauce is thickening you’ll want to add your lobster into the sauce pot with the melted compound butter.
11. Poach the lobster for 2 minutes and then flip over and poach for another 2 minutes or until the lobster reads an internal temperature of 139 degrees.
12. Plate pasta and then lobster over the top of pasta. Garnish with pea shoots, Chili Flake and serve immediately.