Description
Indulge in a luxurious Gourmet Lobster Pasta tossed in a rich, creamy dream sauce that perfectly blends butter, garlic, heavy cream, Parmesan, and a hint of lemon zest. This elegant seafood pasta recipe offers a sophisticated yet simple dish perfect for a special dinner, combining tender lobster meat with al dente fettuccine for a decadent dining experience.
Ingredients
Scale
Seafood
- 2 lobster tails, cooked and chopped
Pasta
- 8 oz fettuccine or pasta of choice
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine (optional)
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside to prepare the sauce.
- Sauté Garlic: Heat the butter in a large skillet over medium heat. Add the minced garlic and sauté until it becomes fragrant, about 1 to 2 minutes, taking care not to burn the garlic.
- Prepare the Cream Sauce: Pour in the heavy cream and white wine, if using, into the skillet. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and lemon zest. Season the sauce with salt and pepper to taste. Let it cook for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
- Add Lobster Meat: Gently fold the chopped lobster tails into the cream sauce. Stir carefully to coat the lobster evenly with the sauce and continue cooking for another 2 to 3 minutes until the lobster is heated through without overcooking.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing it with the lobster cream sauce until the pasta is thoroughly coated and incorporated with the lobster and sauce mixture.
- Serve and Garnish: Serve the lobster pasta immediately, garnished with freshly chopped parsley for color and freshness, and accompanied by lemon wedges on the side to add a bright citrus touch as desired.
Notes
- Using fresh lobster tails will enhance flavor, but cooked lobster prior to preparing the dish saves time.
- The white wine in the sauce is optional but adds depth and brightness to the cream sauce.
- Be careful not to overcook the lobster once added; it should be gently heated through to remain tender.
- For a lower fat option, substitute half-and-half for the heavy cream, but the sauce will be less rich.
- Parmesan cheese can be fresh-grated for best flavor and texture.
- Reserve some pasta cooking water to loosen the sauce if it thickens too much when combining with pasta.
