Description
Discover how to make creamy lobster spaghetti with our easy recipe. Learn tips for perfect pasta and rich sauce to impress your guests with gourmet flavors!
Ingredients
- 8 ounce s (225 g) uncooked pasta such as spaghetti or bucatini or tagliatelle
- 2 tablespoon (30 ml) s butter
- 2 cloves garlic minced
- 1/2 teaspoon (3 ml) paprika optional
- 1/2 cup (120 ml) heavy whipping cream double cream in the UK
- 1/2 cup (120 ml) grated parmesan use the real stuff, parmigiano reggiano, grate from a block – avoid powdered stuff it tastes terrible
- 1/4 teaspoon (1 ml) ground black pepper
- 1/4 teaspoon (1 ml) salt
- 4 4-ounce lobster tails cooked, peeled, and chopped
- 2 tablespoon (30 ml) s chopped fresh parsley
Instructions
- In a medium pot of salted water, prepare the pasta following the package directions until it reaches a firm texture. Once done, set aside 1 cup of the pasta’s cooking water and then drain the pasta.
- While the pasta is cooking, heat a skillet over medium-high and melt the butter. Add minced garlic, cooking for 30 seconds, then introduce paprika and continue cooking for another 10 seconds.
- Pour in the heavy cream, blending it with the butter and garlic mixture. Follow by adding the parmesan, stirring until it fully melts. Incorporate the chopped lobster into the creamy sauce, mixing well.
- Combine the drained pasta with the reserved cooking water (begin with ½ cup) in the skillet, tossing it with the sauce. Let it cook for an additional minute until warmed through, adding more pasta water if necessary. Taste and adjust the seasoning as needed.
- Top with chopped parsley and more parmesan if desired. Optionally, squeeze fresh lemon juice over the dish before serving.
Notes
- Melt butter completely before adding garlic to ensure even cooking and enhance flavor
- Stir in parmesan gradually to cream, maintaining a smooth sauce by preventing clumps
- Sprinkle fresh parsley just before serving for vibrant color and taste
