1 LB. , SPLIT OR WHOLE, THAWED (ABOUT 8-10 SPLIT TAILS OR 4-5 WHOLE TAILS)
4 CLOVES, MINCED
⅓ CUP SOAKED
12 OZ. ROASTED, PEPPERS ONLY
2 TBSP, CHOPPED
2 TBSP FRESHLY GRATED
¼ CUP, DIVIDED
Bring a pot of water to a boil, then cook the pasta as you normally would.
Add 2 tbsp butter, 2 minced garlic cloves and the lobster to a large skillet then cook for 2-3 minutes. Use kitchen tongs to remove the lobster; set aside.
In the same skillet, add the rest of the butter and garlic and sauté for 2 more minutes.
Transfer butter and garlic to a blender. Then, add the cashews, milk and roasted red peppers and blend for 1 minute.
Once the pasta is done, drain it and transfer it into the same skillet you used before. Add the lobster back into the skillet and turn the heat onto low.
Pour the sauce from the blender into the skillet and stir to combine. Heat for 1-2 minutes until the lobster is warmed.
Top pasta with chopped basil and parmesan cheese and enjoy!
Note: you may have a little extra sauce, and that’s ok! Save it for another dish.