Ingredients
Scale
- 1 lb lobster tails, shell removed and chopped
- 12 oz pasta (fettuccine or linguine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add lobster pieces and cook until they turn opaque, about 3-4 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, lemon juice, salt, and pepper. Cook until sauce thickens slightly.
- Add cooked pasta and toss to coat evenly with the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh lobster for best flavor, but frozen works well too.
- Adjust cream and cheese quantities for a thicker or lighter sauce.
- Pair with a crisp white wine for an elegant dining experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg