Ingredients
Scale
- 1 lb (450g) lobster tails or claws
- 12 oz (340g) fettuccine or your preferred pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add lobster meat, cook for 3-4 minutes until heated through, then remove from skillet and set aside.
- In the same skillet, pour in heavy cream, lemon juice, and Parmesan cheese. Stir until the sauce thickens.
- Return lobster to the skillet, then toss with cooked pasta to combine. Season with salt and pepper.
- Garnish with chopped parsley before serving.
Notes
- Use fresh or frozen lobster for the best flavor.
- You can substitute heavy cream with half-and-half for a lighter version.
- Serve with extra Parmesan and lemon wedges for an added zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg