Description
This Creamy Lobster Pasta with Garlic & Parmesan is an indulgent, gourmet dish that’s surprisingly simple to prepare. Featuring tender lobster meat tossed with al dente fettuccine, a rich garlic-infused cream sauce, and sharp Parmesan, this recipe delivers luxurious flavors in just seven easy steps. Perfect for special occasions or when you want to impress your guests with a restaurant-quality seafood pasta at home.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Lobster & Sauce
- 1 lb lobster meat, cooked and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water for later use.
- Sauté Garlic: While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn it.
- Add Lobster Meat: Stir the chopped lobster meat into the skillet with the garlic. Cook for 2-3 minutes until warmed through, combining the flavors.
- Prepare Cream Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Allow it to thicken slightly for 3-4 minutes, stirring occasionally.
- Add Parmesan Cheese: Gradually stir in the grated Parmesan cheese until it melts smoothly into the sauce. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet. Toss everything together to coat the pasta evenly in the creamy lobster sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh parsley. Serve immediately with lemon wedges on the side for a bright, citrusy contrast.
Notes
- Ensure the lobster meat is fully cooked before adding to the pasta to avoid overcooking.
- You can substitute fettuccine with linguine or tagliatelle for a different pasta texture.
- For a lighter sauce, use half-and-half instead of heavy cream, but it will be less rich.
- Adding a pinch of red pepper flakes can give the dish a subtle heat if desired.
- Freshly grated Parmesan works best to ensure the sauce is creamy and smooth.
- Reserve some pasta water to adjust sauce consistency as needed.
