Easy to Make Baked Spicy Lobster Tails And Cajun Pasta

If you're not spicing, you're not living. We prove it with these spicy baked lobster tails and cajun pasta.

 Beautiful!

Beautiful!

If you've ever tried to make lobster tails at home and felt they were missing something, fear not. This quick, easy and flavorful recipe changes the game instantly.

These lobster tails quickly became gourmet with the addition of one spice blend. Tastic Spices are the brain child of celebrity Chef J. Jackson. A private chef based in Washington D.C., Chef Jackson has catered to Grammy award-winning artists, politicians and food lovers across D.C., the U.S. and abroad.

A bit sweet, a little heat and salt, make the Tastic Original sail. With garlic, salt, lemon peel, paprika, basil, parsley and pepper, the Tastic Original has elements of a well-rounded spicy seasoning that is perfect for a cajun-inspired dish. 

 Gorgeous color.

Gorgeous color.

When I tasted the spice from a little shake in my hand, I couldn't stop. Have you ever enjoyed a spice so much that you want to eat spoonfuls of it? When melted with a bit of butter, shallots and parsley for the lobster sauce, Tastic Original takes on a life of it's own: The heat and flavor gets even stronger.

This blend and the Tastic No Salt are far from your average spice blends. They were created by someone who worked their way up through the food industry. Starting in the kitchen of his childhood home learning from trial and error, Chef Jackson's enthusiasm and love for cooking propelled him into a career of food, where he has worked with top chefs like Brian McBride and Marcus Samuelsson. And many people have taken notice.

He has been featured on “Neighborhood Chef,” ABC’s “The Chew,” and is a regular food expert on “Fox & Friends” morning show. He has also been featured on Dr. OZ, Neighborhood Chef, ABC’s The Chew and is a regular food expert on the national show; Fox & Friend’s Morning Show. His accomplishments include “Crowd Favorite” at The Travel Channel’s Fiery Foods Challenge and winner of the D.C. local competition of “Top Chef” for Love Night Club. Chef Jackson was also a competitor on Beat Bobby Flay and Cutthroat Kitchen airing on the Food Network. 

 But that sauce!

But that sauce!

To be honest, I've never cooked lobster tails before. I made lobster once in a tiny New York City apartment kitchen. It was quite basic. Cooking for me then was highly experimental. Even though it still is, I have more flavor and experience today. Food from the Treatmo Marketplace like Tastic Spices has encouraged me to go further. Creating the sauce for these lobster tails came naturally. 

 Cleaned and ready.

Cleaned and ready.

I wanted to round out the dish with some greens and a carb. A big fan off Gourmet Texas Pasta, it seemed essential to make this dish with their Zesty Cajun Linguini. And it was a perfect match for this meal.

 My go to seasoning for broth and water, Mediterranean Seawater. Add a 1/4 to water for pasta.

My go to seasoning for broth and water, Mediterranean Seawater. Add a 1/4 to water for pasta.

A taste of the seasoning after heated, and it kicks you in the face--but only in the best way possible. The heat of the Tastic Original elevates once it's incorporated into a little fat and cooked. The fresh parsley and shallot only further raise the spice profile of the Tastic Original making the sauce pretty much outstanding. 

 Easy prep.

Easy prep.

I wanted some greens for this dish too, and the organic asparagus at the local grocery looked particularly tasty. I love to mix up the greens in my meals because each has different nutrients to offer. 

 Oh wow, such good asparagus with olive oil and Tastic No Salt - parsley, basil, saffron, pepper, lemon peel.

Oh wow, such good asparagus with olive oil and Tastic No Salt - parsley, basil, saffron, pepper, lemon peel.

For the asparagus, I added a bit of oil into a bowl and a tablespoon of the Tastic No Salt. (Also a spice you want to eat in the spoonful.) This spice is a wonderful way to get more saffron into your cooking as well--how fun! 

Spicy Lobster Tail Recipe
(based on two lobster tails)

  • 1 tsp Tastic Original
  • 1 tbsp parsley
  • 1 tbsp shallot
  • 1 tbsp butter

Preheat oven to 400˚

To prep the lobster tails:  Split shell of lobster tail with a sharp knife or kitchen scissors without cutting flesh. Using your fingers, separate the meat from the shell in one piece. Turn the flesh over to expose the red underside. Lay the meat back in the shell

Add all the sauce ingredients into a pot or microwaveable bowl. Heat just until the butter has melted (10 second bursts if by microwave). Briskly whisk ingredients then pour over your lobster tails.

Cook for 10 - 15 minutes. 

Roasted Saffron Asparagus

  • 1 bunch of asparagus (cut off purple ends)
  • 1 tbsp Tastic No Salt
  • 2 Tbsp Olive Oil (I used Kämen Foods Cold Pressed Olive Oil -- quality makes a difference)

Mix your spice and oil together and toss your asparagus with it.

Place asparagus on a baking sheet and place in the oven to cook at the same time as the lobster tails. They will be tender and juicy after 12 minutes at 400˚ F.

Cajun Pasta

  • 1 bag of Gourmet Texas Pasta Spicy Cajun (available on Treatmo iOS App).
  • 1/4 cup Mediterranean Seawater
  • Boil 8 cups of water in a tall sided pasta pot
  • Add your pasta 
  • Cook for 8 - 10 minutes -- until tender

This pasta is so flavorful it needs nothing else. Top with olive oil like Kämen and serve with the meal. All in all this is a fast and easy meal with a HUGE amount of flavor. Eating this felt like an experience.

Shop spices, oils and more on Treatmo iOS App -- local natural food in a tap. Download and explore more of Chef J. Jackson's creations.

Share your thoughts in the comments! Thanks for stopping by.