Description
This creamy lobster pasta is a luxurious mix of tender lobster, garlic, and lemon in a rich Parmesan cream sauce. Perfect for special dinners or elegant date nights.
Ingredients
12 oz (340 g) fettuccine or linguine
1 lb (450 g) cooked lobster meat, chopped
2 tbsp unsalted butter
1 tbsp olive oil
1 shallot, finely minced
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
Zest of 1 lemon
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Cook pasta in salted water until al dente. Drain and reserve 1/2 cup pasta water.
In a large skillet, melt butter with olive oil over medium heat.
Add shallot and sauté until translucent. Add garlic and red pepper flakes; cook until fragrant.
Pour in white wine and simmer 2–3 minutes to reduce.
Stir in heavy cream, bring to a gentle simmer, then add Parmesan and stir until smooth.
Add lobster, lemon zest, and juice. Simmer 2 minutes to warm lobster. Season with salt and pepper.
Toss pasta with sauce, adding reserved pasta water as needed for consistency.
Stir in parsley and adjust seasoning. Serve immediately with extra Parmesan and parsley.
Notes
Use seafood stock instead of wine for an alcohol-free version.
Keep heat low after adding cream to prevent curdling.
Add spinach or peas for extra color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing / Simmering
- Cuisine: American / Italian-Inspired
