Ingredients
Scale
- 1 pound cooked lobster meat, chopped
- 12 ounces fettuccine or linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add chopped lobster meat and lemon juice. Cook for 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Combine the cooked pasta with the lobster sauce. Toss gently to coat evenly.
- Garnish with chopped parsley before serving.
Notes
- Use fresh lobster for best flavor; frozen lobster is also acceptable.
- Adjust cream quantity for preferred sauce thickness.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Seafood, Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg