Description
This Gourmet Lobster Pasta features tender lobster tails in a luscious creamy sauce made with butter, garlic, heavy cream, Parmesan, and a hint of white wine and lemon zest. The sauce is perfectly finished by tossing with al dente fettuccine for an elegant, restaurant-quality meal you can make at home in just 30 minutes.
Ingredients
Scale
Seafood
- 2 lobster tails, cooked and chopped
Pasta
- 8 oz fettuccine or pasta of choice
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine (optional)
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Make the Cream Sauce: Pour in the heavy cream and white wine (if using). Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and lemon zest, and season with salt and pepper. Let the sauce cook for 2-3 minutes, stirring occasionally, until it thickens.
- Add the Lobster: Add the chopped lobster meat to the cream sauce. Stir gently to coat the lobster in the sauce, and cook for an additional 2-3 minutes until the lobster is heated through.
- Combine and Serve: Toss the cooked pasta in the skillet with the lobster and cream sauce until well coated. Serve immediately, garnished with fresh parsley and lemon wedges on the side.
Notes
- Ensure lobster tails are pre-cooked before adding to the sauce to avoid overcooking and toughness.
- White wine is optional but adds a nice depth of flavor; substitute with seafood or chicken broth if preferred.
- Use freshly grated Parmesan cheese for best flavor and better melting in the sauce.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Garnish with fresh parsley and lemon wedges for brightness and fresh aroma.
