Description
A luxurious Lobster Pasta with Cream Sauce featuring tender lobster meat tossed in a rich, creamy Parmesan sauce with a hint of lemon, served over perfectly cooked fettuccine or linguine. This Italian-American main course is ideal for special occasions or an indulgent seafood dinner.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or linguine
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Seafood and Garnish
- 1/2 pound cooked lobster meat (claw and tail), chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic, finely chopped shallot, and red pepper flakes if using. Sauté for 2 to 3 minutes until fragrant and softened, taking care not to burn the garlic.
- Deglaze with Wine: Pour in the dry white wine and allow it to simmer for 2 to 3 minutes, letting it reduce by about half to concentrate the flavors.
- Add Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Continue to simmer the sauce for 3 to 4 minutes, allowing it to thicken slightly and become luscious.
- Enhance Flavor: Add the lemon juice and lemon zest to the sauce, stirring gently to incorporate the bright citrus notes.
- Add Lobster Meat: Gently fold the chopped cooked lobster meat into the sauce and cook for 1 to 2 minutes just to warm it through without overcooking and toughening the lobster.
- Toss Pasta with Sauce: Add the drained pasta directly to the skillet with the cream sauce and lobster. Toss gently to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top and serve immediately for the best taste and texture.
Notes
- For best flavor, use fresh lobster meat or high-quality frozen lobster.
- Serve with garlic bread and a side salad for a complete meal.
- You can substitute shrimp or crab if lobster isn’t available.
