Florida Department of Agriculture and Consumer Services

Broiled Florida Spiny Lobster Tails with Pesto Pasta and Tomato-Basil Relish

Posted April 16, 2013 in Entrees, Lobster

Broiled Florida Spiny Lobster Tails with Pesto Pasta and Tomato-Basil Relish


Broiled Florida Spiny Lobster Tails
  • 4 (6-9-ounce) spiny lobster tails, split open in the shell
  • 1/4 stick unsalted butter, softened at room temperature
  • sea salt to taste
  • fresh ground pepper to taste
Florida Basil Pesto Pasta
  • 2 cups fresh basil leaves
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh parsley
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon fresh garlic, sliced
  • sea salt to taste
  • fresh ground pepper to taste
  • 1/2 cup olive oil
  • 1 pound fresh or dried pasta, cooked according to package directions
Florida Tomato-Basil Relish
  • 2 tablespoons olive oil
  • 2 large tomatoes
  • 4 large cloves garlic, minced fine
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon red wine vinegar


Broiled Florida Spiny Lobster Tails
  1. Preheat oven broiler on medium-high.
  2. Place all 4 of the lobsters on a cookie sheet, and make sure they are opened up down the middle.
  3. Evenly spread the softened butter over each of the lobster tails' meat.
  4. Lightly season each lobster tail with salt and pepper.
  5. Place lobsters in the oven on the middle rack under the broiler.
  6. Let lobster cook under the broiler for about 7 minutes or until just barely cooked throughout.
  7. Remove lobsters from oven and let cool slightly.
  8. Serve lobster tails warm with fresh lemon.
Florida Basil Pesto Pasta
  1. Place all ingredients except oil in a food processor or blender.
  2. Process the ingredients until smooth.
  3. With motor running, drizzle in olive oil to make desired consistency.
  4. Taste and season the pesto with salt and pepper to taste.
  5. Toss half of the pesto with the cooked pasta and stir lightly to evenly combine.
  6. Taste and add more pesto if desired.
Florida Tomato-Basil Relish
  1. Preheat a medium-sized sauté pan over medium heat. 
  2. Add tomatoes and garlic.
  3. Sauté until tomatoes soften, about 3 minutes.
  4. Add basil and vinegar.
  5. Season tomato mixture with salt and pepper to taste.
  6. To serve completed dish, place a broiled lobster on each of the 4 serving plates.
  7. Evenly distribute the pesto pasta onto each plate.
  8. Top each serving of pesto pasta with an evenly distributed amount of tomato-basil relish.
  9. Garnish each plate with fresh lemon and any leftover basil leaves.


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