Cacio E Pepe With Grilled Lobster Tail Recipe
Cheese & Pepper Linguini, 4oz Split Tail, Asparagus
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the linguini.
- 2
Grill Lobster Tail
Preheat the grill to medium-high heat. Brush the lobster tail with olive oil and season with salt and black pepper. Place the lobster tail on the grill shell-side down and grill for about 5-7 minutes, or until the meat is opaque and cooked through. Remove from grill and let it rest.
- 3
Prepare Asparagus
While the lobster is grilling, trim the asparagus and blanch in boiling water for 2-3 minutes until bright green. Drain and rinse under cold water to stop the cooking process.
- 4
Combine Ingredients
In the same pot used for the pasta, add the drained linguini back in along with the reserved pasta water, Pecorino Romano cheese, and black pepper. Toss everything together until the cheese melts and coats the pasta. Adjust the consistency with more pasta water if necessary.
- 5
Serve
Plate the linguini and top with the grilled lobster tail. Arrange the blanched asparagus on the side. Garnish with more cheese and black pepper if desired.
