Description
A delightful dish combining rich butter flavors with succulent lobster and perfectly cooked pasta, perfect for special occasions or cozy dinners.
Ingredients
Scale
- 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
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Prepare the lobster by cutting the tails down the center and removing the meat. Cut into bite-sized pieces.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and cook until fragrant.
- Add lobster to the skillet and cook until opaque, about 3-4 minutes. Remove and set aside.
- In the same skillet, add white wine (if using) and reduce by half.
- Stir in heavy cream and red pepper flakes. Cook until slightly thickened.
- Return lobster to the skillet, add the remaining butter, lemon zest and juice. Season with salt and pepper.
- Toss in the cooked pasta, adding reserved pasta water for desired consistency.
- Fold in chopped parsley and serve immediately with Parmesan cheese.
Notes
Fresh lobster yields the best flavor; adjust red pepper flakes to suit your spice preference. Cream can be increased for a richer sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg