Served with a summery olive oil and garlic spaghetti...
Ingredients
2 uncooked lobster tails
6 large roeless scallops
1 lemon
4 cloves of garlic
200g dried spaghetti
Sea salt
Black pepper
Paprika
Butter
Olive Oil
Method
Step 1
Get a large pot of salted water on the boil. Pre-heat your oven to 180 degrees celsius.
Step 2
With a pair of scissors, cut down the top of the lobster shell to the tail fins. Carefully open up like a book. The meat should stay together nicely. Sprinkle the meat with a little salt, pepper and paprika.
Add a little butter on top of the meat and place in an oven tray along with your scallops and peeled garlic cloves.
Give everything a good splash of lemon juice and place the leftover lemon into the oven tray as well.
Step 3
Baked your lobster tails and scallops in the oven for 15-20 minutes until the meat is no longer translucent. While your lobster tails are baking, cook your spaghetti for 10-12 minutes.
Step 4
Remove your lobster tails and scallops from the oven and place on a plate to rest. Now mash up your roasted garlic with the juices remaining in the oven tray, give the roasted lemon another squeeze to remove the remaining juices.
Add your cooked pasta to the juices in the oven tray, along with a little of the pasta water and a splash of olive oil. Mix everything together until coated.
Serve your lobster tails on a bed of the spaghetti, surrounded by a couple of scallops. Enjoy!