Lobster tails are always great. But how about baking the entire lobster? Even better! This is sort of the fusion dish. Traditionally, this is a Chinese dish you would use yee mein (asian noodle), but I find it pretty tasty with fettuccine too.
Best thing about this dish is it’s super simple and since I’m using fresh live lobster, the taste is soooo much better than frozen lobster tails. Once you made this, you would never go back to frozen lobster. It also takes less than 30 min to prep.
The trick to prep this easy, delicious dish is to go to Asian supermarket for their seafood section. Then, ask for a live lobster and ask them to cut in half, clean the intestines and chop the claws briefly (so you won’t have to deal with chopping the thick claws). In Bay Area, you can pretty much find live lobsters in supermarket such as Ranch 99, Marina etc…
Then, when you are back home, just wash the lobster briefly, place on top of fettuccine in a baking dish, sprinkle garlic and oil on top of the lobster, then bake! Just add Parmesan cheese when it is almost done then broil.
1-2 lb lobster
4 cloves of garlic
Salt and pepper
2 people’s portion fettuccine
- Preheat oven at 350 degree
- Boil fettuccine according to package instructions then drain; then place on a baking dish
- Chop 4 cloves of garlic
- Mix half of the garlic with fettuccine and brush with oil
- Wash lobster briefly and place on the baking dish with fettuccine
- Sprinkle garlic on top of lobster, brush with oil
- Bake in oven for 20 min (longer lobster is bigger); sprinkle parmesan cheese on top then broil for 5-10 min until golden brown
- Then done!