Description
A rich and indulgent Buttered Lobster Pasta featuring succulent lobster tails, creamy garlic butter sauce, and al dente linguine, perfect for an elegant yet easy-to-make dinner.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Lobster and Sauce
- 2 lobster tails (about 8 oz total), cooked and chopped
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Cook Pasta: Boil salted water in a large pot. Add the linguine or fettuccine and cook until al dente, which should take about 8-10 minutes. Once cooked, drain the pasta and set it aside.
- Sauté Garlic in Butter: Heat a large skillet over medium heat and melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Cook Lobster: Add the chopped cooked lobster meat to the skillet and cook for 3-4 minutes, stirring often until the lobster is heated through.
- Add Cream and Simmer: Pour in the heavy cream and stir gently to combine with the lobster and garlic butter. Let the sauce simmer for about 5 minutes to thicken slightly and develop rich flavors.
- Toss Pasta with Sauce: Add the drained pasta into the skillet with the lobster cream sauce. Toss well to thoroughly coat the pasta with the sauce.
- Finish and Serve: Remove the skillet from heat. Stir in the lemon juice, grated Parmesan cheese, and chopped fresh parsley. Mix again and serve immediately for a decadent meal.
Notes
- For best flavor, use freshly cooked lobster tails or high-quality pre-cooked lobster meat.
- Adjust the amount of garlic and lemon juice to taste.
- If you prefer a lighter sauce, reduce the amount of heavy cream or substitute half with milk, but the sauce will be less rich.
- Adding crushed red pepper flakes can give a subtle heat to complement the seafood.
- Reserve a small amount of pasta water before draining to thin sauce if needed.
