Description
A luxurious yet simple dish that combines fresh lobster meat with pasta in a creamy butter and garlic sauce, perfect for special occasions or indulging at home.
Ingredients
- 8 oz linguine or fettuccine
- 1 cup fresh lobster meat, cooked
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.
- In a skillet over medium heat, melt the butter until bubbly. Add the minced garlic and sauté for about 1 minute until fragrant.
- Gradually stir in the heavy cream, mixing continuously. Add Parmesan cheese until melted and smooth. Adjust the thickness with the reserved pasta water if needed.
- Gently fold in the cooked lobster and squeeze lemon juice into the sauce, warming through on low heat.
- Toss the drained pasta into the skillet, ensuring all strands are coated in sauce. Garnish with parsley before serving hot.
Notes
For best results, use freshly cooked lobster meat. Season carefully and adjust with reserved pasta water for desired sauce consistency.