Description
A luxurious dish that combines fresh lobster meat with creamy pasta, perfect for special occasions or a comforting meal at home.
Ingredients
- 8 oz linguine or fettuccine pasta
- 2 lobster tails (about 8 oz each)
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Zest and juice of 1 lemon
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Using kitchen scissors, cut the lobster tails down the center to remove the meat. Cut the lobster meat into bite-sized pieces.
- In a skillet over medium heat, melt 2 tablespoons of butter and garlic until fragrant.
- Add the lobster pieces to the skillet and cook for 3-4 minutes until opaque, then remove.
- In the same skillet, add white wine and reduce by half, about 3-4 minutes.
- Add heavy cream and red pepper flakes, cooking for another 2-3 minutes until thickened.
- Return cooked lobster to the skillet, stir in remaining butter, lemon zest, and juice. Season with salt and pepper.
- Toss the pasta in the skillet with the lobster mixture, adding reserved pasta water to achieve desired consistency.
- Remove from heat and fold in chopped parsley.
- Serve immediately with grated Parmesan cheese and extra parsley.
Notes
Don’t overcook the lobster to avoid rubberiness. Reserve pasta water for adjusting sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American