Description
A rich and indulgent Lobster Pasta recipe that combines tender lobster meat with a creamy garlic butter sauce, tossed with linguine or fettuccine for a luxurious seafood pasta dish perfect for special occasions or a decadent weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Lobster and Sauce
- 2 lobster tails (about 8 oz total), cooked and chopped
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Cook Pasta: Boil salted water in a large pot. Add the linguine or fettuccine and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Cook Lobster: Add the chopped cooked lobster meat to the skillet and cook for 3-4 minutes until heated through and well combined with the garlic butter.
- Make Cream Sauce: Pour in the heavy cream while stirring gently to combine with the lobster mixture. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly and become creamy.
- Toss Pasta with Sauce: Add the cooked pasta into the skillet with the lobster cream sauce. Toss well to coat the pasta evenly with the sauce.
- Finish and Serve: Finish the dish by adding fresh lemon juice, grated Parmesan cheese, and chopped parsley. Mix gently and serve immediately for the best flavor and texture.
Notes
- Use freshly cooked lobster tails for the best flavor, but pre-cooked lobster can be used as well.
- Be careful not to overcook the garlic to avoid bitterness.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Adding a pinch of red pepper flakes can add a subtle spicy kick if desired.
- Serve with a side of crusty bread to soak up the delicious sauce.
