Ingredients
Scale
- 1 pound lobster tails, cooked and chopped
- 12 ounces fettuccine or pasta of choice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Pour in heavy cream and chicken broth, then bring to a simmer.
- Add butter and grated Parmesan, stirring until melted and smooth.
- Stir in chopped lobster and cook for 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Combine the sauce with cooked pasta, toss well, and garnish with parsley and lemon wedges.
Notes
- Use fresh lobster or frozen lobster tails for best flavor.
- Adjust the creaminess by adding more or less heavy cream.
- Serve immediately for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Saute, simmer, combine
- Cuisine: American, Seafood
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg