Description
A rich and creamy buttered lobster pasta that brings memories of coastal retreats and family gatherings, perfect for a delightful dinner.
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 your 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
Use high-quality ingredients for the best flavor. Freshly grated Parmesan cheese is recommended for better melting.
