LEMON HERB LOBSTER PASTA

Cook spaghetti in large pot of boiling, salted water for about 12 minutes or until al dente. Reserve 1/2 cup of the cooking water and drain pasta. Return to pot.Meanwhile, in large skillet, melt butter over medium heat with garlic. Add lobster tails, flesh-side down, and cook for 5 minutes. Add half of the cooking water; turn tails and cook for 5 more minutes or until shells are bright red. Stir in parsley, lemon zest and juice; bring to a simmer. Add spaghetti, salt and pepper to skillet and toss well to coat. Add more cooking water to moisten, if necessary. Divide pasta among plates and top each with 1 piece of lobster tail.Alternatively, you can remove the lobster meat from the tail, slice it and return it to the sauce to toss with the pasta to serve.Tip: To serve everyone a full tail, look for 2-3oz lobster tails and reduce cooking time by 3 minutes.Lobster Only: Omit spaghetti, lemon zest and juice in recipe. Cook lobster in skillet and use water for cooking water.