The Weeknight Table

Ingredients
Produce

1 cup fresh basil leaves
1 cup fresh spinach leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
4 cloves garlic, divided
2 tablespoons fresh lemon juice

Seafood

2 lobster tails

Dairy

1 cup ricotta cheese
1/4 cup heavy cream
1/2 cup grated Parmesan cheese, divided
2 tablespoons butter

Pantry / Oils & Seasonings

1/2 cup olive oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 teaspoon Italian seasoning

Pasta

1 pound pasta of choice (linguine, fettuccine, or shells)

Equipment

Food processor or blender
Hand mixer or whisk
Baking sheet
Small saucepan
Large pot

Instructions

Start by making the green goddess sauce. In a food processor, combine the basil, spinach, cilantro, parsley, 2 cloves of garlic, half of the Parmesan cheese, and the lemon juice. Pulse until finely chopped, then slowly drizzle in the olive oil while blending until smooth and emulsified. The sauce should be thick enough to cling to the pasta. Set aside.

Next, prepare the whipped ricotta. In a medium bowl, combine the ricotta cheese, remaining garlic, salt, black pepper, heavy cream, and remaining Parmesan cheese. Whip until light, smooth, and airy. Set aside.

Preheat your oven to 400°F. Using kitchen shears, cut down the top of each lobster tail shell and gently lift the meat up, resting it on top of the shell (butterflied/piggyback style).

In a small saucepan over medium heat, melt the butter. Stir in a drizzle of olive oil, Italian seasoning, salt, and lemon juice. Brush this mixture generously over the lobster meat.

Place the lobster tails on a baking sheet and bake for 12–15 minutes, or until the meat is opaque and cooked through. Alternatively, sauté in a skillet while basting with the butter mixture.

Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and return to the pot, then immediately toss with the green goddess sauce until fully coated.

To serve, plate the pasta, add a generous dollop of whipped ricotta, and top with the butterflied lobster tail. Finish with a drizzle of the lobster butter and additional Parmesan if desired.