Description
A rich and decadent dish that fuses sweet, briny lobster with comforting pasta, perfect for special occasions or cozy nights in.
Ingredients
- 8 oz linguine or fettuccine pasta
- 2 lobster tails (about 8 oz each)
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Zest and juice of 1 lemon
- Freshly grated Parmesan cheese for serving
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Prepare the lobster by cutting the tails down the center and removing the meat, cutting it into bite-sized pieces.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add lobster pieces to the skillet and cook until opaque and cooked through. Remove from skillet and set aside.
- Add white wine to the skillet, scraping the bottom to deglaze, and let reduce by half.
- Stir in heavy cream and red pepper flakes; cook until slightly thickened.
- Return lobster to skillet, add remaining butter, lemon zest, and juice. Season with salt and pepper.
- Toss cooked pasta with the lobster and sauce, adding reserved pasta water to achieve desired consistency.
- Fold in chopped parsley and serve immediately with Parmesan cheese.
Notes
Choose fresh lobster for the best flavor, don’t overcook the pasta, and reserve some pasta water to adjust the sauce’s consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian