Description
This Buttered Lobster Pasta is a luxurious and creamy seafood dish featuring tender lobster tails tossed in a rich garlic butter and Parmesan cream sauce, served over perfectly cooked linguine or fettuccine. Ready in just 25 minutes, it’s an elegant yet simple recipe perfect for impressing guests or indulging in a special weeknight meal.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Lobster 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 pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- Melt butter and sauté garlic: In a large skillet over medium heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Cook lobster: Stir in the chopped lobster meat and cook for 3-4 minutes until heated through.
- Add cream and simmer: Pour in heavy cream, stirring gently to combine. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the lobster sauce, mixing well to coat evenly.
- Finish and garnish: Stir in lemon juice, grated Parmesan cheese, and chopped parsley. Serve immediately for the best flavor and texture.
Notes
- You can use fresh or frozen lobster tails; if using frozen, thaw completely before cooking.
- For added flavor, a splash of white wine can be added when pouring in the heavy cream.
- Adjust the amount of garlic to your preference.
- Use freshly grated Parmesan for the best taste and texture.
- Serve immediately to keep the pasta from becoming soggy.
