INGREDIENTS
15-20 garlic cloves, peeled
⅓ cup extra-virgin olive oil, or as needed
Kosher salt
3 lobster tails
3 Tbsp unsalted butter
Freshly ground black pepper
Juice of 1 lemon
¼ cup apple cider vinegar
3 green onions, thinly sliced, plus more for garnish
¼ cup chopped fresh dill, plus more for garnish
1 tsp red pepper flakes
1 lb farfalle pasta, cooked and drained
½ cup finely diced cucumber
½ cup grape tomatoes, quartered
¼ cup finely chopped olives
¼ cup finely chopped pickles
PREPARATION
Preheat the oven to 250°F (120°C). Add the garlic to a small ramekin and cover completely with olive oil. Sprinkle with salt, then cover the ramekin with a lid or aluminum foil. Bake for about 2 hours, until the garlic cloves are deep golden brown and meltingly tender. Immediately refrigerate the cooked garlic confit with the oil.
Increase the oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
Using kitchen shears, carefully cut down the top middle of each lobster tail, exposing the meat. Place the tails on the prepared baking sheet and set a tablespoon of butter on top of each, then season with salt and black pepper. Bake for about 10 minutes, or until the internal temperature of the meat reaches 140°F (60°C). Remove from the oven and let cool until safe to handle, then carefully remove the lobster meat from the shells and cut into large chunks.
In a medium bowl, combine the garlic confit and oil, lemon juice, apple cider vinegar, green onions, dill, salt, black pepper, and red pepper flakes. Gently mix, keeping the garlic cloves mostly intact.
In a large serving bowl, combine the cooked pasta, cucumber, tomatoes, olives, pickles, and lobster meat. Pour the dressing over top and mix to evenly coat. Garnish with more dill and green onions.
Enjoy!