Ingredients
Scale
- 1 pound cooked lobster meat, chopped
- 12 ounces fettuccine or linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add heavy cream and butter, stirring until melted and combined.
- Stir in Parmesan cheese, lemon juice, salt, and pepper. Cook until the sauce thickens slightly.
- Gently fold in the cooked lobster meat and cooked pasta, tossing to coat evenly.
- Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
- Ensure lobster is cooked and chopped before adding to the sauce for the best texture.
- You can substitute fresh lobster with frozen cooked lobster meat.
- Adjust seasoning and lemon juice to taste for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg