Description
A delightful dish of creamy pasta with succulent lobster, perfect for transforming weeknight meals into extraordinary experiences.
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
- Prepare your ingredients: Chop garlic and parsley finely.
- Cook the pasta: Boil salted water in a large pot; add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a skillet over medium heat, melt butter until bubbly. Add minced garlic and sauté for about 1 minute until fragrant.
- Add cream & cheese: Stir in heavy cream gradually, mixing continuously. Add Parmesan cheese until melted and smooth. Adjust thickness with reserved pasta water if needed.
- Incorporate lobster: Gently fold in cooked lobster and squeeze lemon juice into the sauce; warm through on low heat.
- Combine pasta & serve: Toss drained pasta into the skillet, ensuring all strands are coated in sauce. Garnish with parsley before serving hot.
Notes
Consider using fresh herbs for garnishing or experiment with different cheeses for a unique twist. Adjust flavors to taste with lemon juice or salt.