Ingredients
Scale
- 1 lb cooked lobster meat, chopped
- 12 oz fettuccine or linguine pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Pour in heavy cream, bringing to a gentle simmer.
- Stir in Parmesan cheese, lemon juice, salt, and pepper until sauce thickens slightly.
- Add chopped lobster meat to the skillet, tossing to coat in sauce.
- Combine the cooked pasta with the lobster sauce, mixing well.
- Garnish with chopped parsley and serve immediately.
Notes
- You can substitute fresh lobster with lobster meat from cooked lobsters.
- For an extra touch, add a pinch of red pepper flakes for spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: French-American
- Diet: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg