Ingredients
Scale
- 1 pound cooked lobster meat
- 12 ounces fettuccine
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 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, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in parmesan cheese until melted and smooth.
- Add cooked lobster meat and lemon juice, stirring to combine. Season with salt and black pepper.
- Combine the cooked pasta with the lobster sauce, tossing until well coated.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh lobster for the best flavor, or high-quality frozen lobster meat.
- You can substitute fettuccine with linguine or other pasta shapes.
- For added zest, sprinkle with extra lemon juice or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg