Second Course Recipe

Inspired by Oceana Coastal Kitchen

Time45m

Serves4

Pan-Roasted Local Lobster Tail pearl pasta, spiced carrots, herb chimichurri

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Frequently paired with

The best thing to pair and share with Second Course

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Michele Chiarlo le orme, barbera d'asti Piedmont, Italy

fruity · medium-bodied · herbal

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Ingredients

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Main Ingredients

4 pieces Lobster tails

1 cups Pearl pasta

2 pieces Carrots

4 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Herb Chimichurri

1 cup Fresh parsley, chopped

1 cup Fresh cilantro, chopped

3 cloves Garlic, minced

2 tbs red wine vinegar

1 tsp Red pepper flakes

Method

Cooking the Lobster and Pasta

Prepare the Lobster

Preheat your oven to 400°F (200°C). Place the lobster tails on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast in the preheated oven for about 12-15 minutes or until the meat is opaque and cooked through.

Cook the Pearl Pasta

In a large pot, bring salted water to a boil. Add the pearl pasta and cook according to package instructions until al dente. Drain and set aside.

Preparing the Spiced Carrots

Cook the Carrots

While the lobster and pasta are cooking, slice the carrots into thin rounds. Heat the remaining olive oil in a skillet over medium heat. Add the carrots, season with salt and pepper, and sauté for about 8-10 minutes until they are tender and slightly caramelized.

Making the Herb Chimichurri

Combine the Chimichurri Ingredients

In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes. Stir well and adjust seasoning to taste. Let it sit for at least 10 minutes to allow flavors to meld.

Assembly

Plate the Dish

On a serving plate, place a portion of pearl pasta, top with sautéed spiced carrots, and then place the roasted lobster tail on top. Drizzle with herb chimichurri and serve immediately.