Ingredients
Scale
- 2 lobster tails, cooked and chopped
- 8 oz fettuccine or your choice of 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 pepper to taste
- Chopped parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in heavy cream and bring to a simmer. Add Parmesan cheese, lemon juice, salt, and pepper. Cook until slightly thickened.
- Gently fold in cooked lobster meat and simmer for another minute.
- Combine the cooked pasta with the lobster sauce, toss to coat evenly.
- Garnish with chopped parsley and additional cheese if desired. Serve immediately.
Notes
- Use fresh or frozen lobster tail for best flavor.
- You can add a dash of cayenne pepper for a slight spicy kick.
- Pair with crusty bread and a glass of white wine for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Saute, simmer, toss
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg