Description
Indulge in a luxurious gourmet lobster pasta that features tender lobster tails bathed in a rich and creamy Parmesan sauce. Perfectly cooked fettuccine is tossed in a velvety blend of butter, garlic, heavy cream, and white wine, complemented by bright lemon zest and fresh parsley. This elegant dish is ideal for a special dinner or anytime you want to treat yourself to a decadent seafood pasta experience.
Ingredients
Scale
Seafood
- 2 lobster tails, cooked and chopped
Pasta
- 8 oz fettuccine or pasta of choice
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine (optional)
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Sauté the garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned, infusing the butter with rich flavor.
- Make the creamy sauce: Pour in the heavy cream and white wine (if using) to the skillet. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and lemon zest. Season with salt and pepper to taste. Let the sauce cook for 2-3 minutes until it thickens slightly, stirring occasionally to ensure a smooth texture.
- Add lobster to the sauce: Gently fold the chopped lobster meat into the creamy sauce. Cook for an additional 2-3 minutes, allowing the lobster to warm through and absorb the flavors of the sauce.
- Combine pasta and sauce: Toss the cooked pasta directly in the skillet with the lobster cream sauce, making sure the pasta is thoroughly coated with the luscious sauce. Serve immediately, garnished with freshly chopped parsley and lemon wedges on the side for a bright, fresh finish.
Notes
- Use fresh cooked lobster tails for the best flavor and texture, but pre-cooked lobster meat can be used in a pinch.
- White wine is optional but adds a subtle depth to the cream sauce.
- Feel free to substitute fettuccine with any pasta shape you prefer or have on hand.
- To make the dish lighter, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.
- Garnishing with fresh parsley and lemon wedges enhances both appearance and flavor.
- Make sure not to overcook the lobster in the sauce to keep it tender and juicy.
