01 -
Bring a large pot of salted water to a boil. Cook tagliatelle according to package instructions, typically 7–10 minutes, until al dente. Drain and set aside.
02 -
Preheat oven to 200°C. Lightly grease a 25–30 cm oven-safe skillet. Crack lobster shells slightly and loosen meat, keeping it attached. Remove grey lining, rinse with a water-vinegar mixture, and pat dry.
03 -
In a small bowl, mix melted butter with sea salt and Tuscan seasoning blend. Place lobster tails into the prepared skillet and generously brush seasoned butter over lobster meat. Bake for 10–15 minutes until lobster turns light pink and is cooked through. Allow to cool, then remove meat from shells and cut into medium-sized pieces or leave whole, as preferred.
04 -
Heat olive oil in a medium skillet over medium-high heat. Sauté minced garlic for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 1–2 minutes until soft and aromatic. Stir in sea salt and Tuscan seasoning blend, mixing well. Add tomato paste and combine thoroughly.
05 -
Reduce heat to medium-low. Gradually pour in heavy cream, stock, lemon juice, and white wine, stirring continuously. Bring mixture to a slight bubble for 1–2 minutes. Add grated parmesan and whisk until melted and sauce thickens, about 2–3 minutes. Stir in chopped kale, combining well, and allow to simmer for 2–3 minutes until wilted.
06 -
Add cooked tagliatelle to the sauce, tossing until the pasta is thoroughly coated. Fold in lobster pieces to warm through or reserve them for plating. Serve immediately, garnishing with extra parmesan if desired.