Ingredients
Scale
- 1 pound lobster tails, cooked and chopped
- 12 ounces pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the 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.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add cooked lobster meat to the sauce, stirring well.
- Season with lemon zest, lemon juice, salt, and pepper to taste.
- Combine the cooked pasta with the lobster sauce. Toss gently to coat evenly.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh lobster or high-quality frozen lobster for best flavor.
- Adjust the lemon juice for more zest or acidity as preferred.
- Serve with crusty bread for an elevated dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 2g
- Sodium: 560mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 160mg