Creamy Lobster Pasta

🦞 Creamy Lobster Pasta

Ingredients:

12 oz (340 g) pasta (linguine or fettuccine works best)

2 lobster tails (or about 1 cup cooked lobster meat, chopped)

2 tbsp butter

1 tbsp olive oil

3–4 garlic cloves, minced

1 shallot, finely chopped (optional)

1/2 cup dry white wine (or chicken broth)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Juice of 1/2 lemon

1 tsp crushed red pepper flakes (optional, for heat)

Salt & black pepper, to taste

2 tbsp fresh parsley, chopped

Instructions:

1. Cook Pasta:

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.

2. Cook Lobster:

If using lobster tails: Split the shells, remove meat, and chop into bite-sized pieces.

In a large skillet, melt butter with olive oil over medium heat. Add lobster pieces and cook for 3–4 minutes, until just opaque. Remove lobster and set aside.

3. Make Cream Sauce:

In the same skillet, add garlic and shallot. Sauté until fragrant (1–2 minutes).

Pour in the white wine and simmer 2–3 minutes to reduce.

Lower heat, stir in heavy cream, Parmesan, lemon juice, salt, and pepper. Let simmer until slightly thickened (about 3 minutes).

4. Combine:

Add pasta to the skillet along with the cooked lobster. Toss everything together, adding reserved pasta water as needed for creaminess.

5. Finish & Serve:

Sprinkle with parsley and crushed red pepper (if using). Serve immediately with extra Parmesan on top.