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Lobster Pasta

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Lobster Pasta is a luxurious, creamy dish that combines tender lobster with a rich garlic-cream sauce, served over pasta. This recipe is perfect for special occasions or indulgent weeknight dinners, offering a restaurant-quality experience at home.

Ingredients

  1. 2 lobster tails (about 6 oz each), cooked and meat removed
    8 oz pasta (such as linguine or fettuccine)
    2 tablespoons olive oil
    4 cloves garlic, minced
    1/2 cup dry white wine (optional, for deglazing)
    1 cup heavy cream
    1/2 cup Parmesan cheese, grated
    1 tablespoon lemon juice
    1 teaspoon lemon zest
    Salt and pepper, to taste
    Fresh parsley, chopped (for garnish)
    Red pepper flakes (optional, for a bit of heat)
    1 tablespoon butter (for extra richness)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later.

  1. Prepare the Lobster: If the lobster tails are not already cooked, use kitchen shears to cut along the top of the shell and remove the meat. Cut the lobster into bite-sized pieces and set aside.
  2. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. If using, deglaze the skillet with white wine and cook for another 1-2 minutes, letting the wine reduce slightly.
  3. Add Cream and Cheese: Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste. Let the sauce simmer for about 3-4 minutes, or until it thickens to your desired consistency. If the sauce gets too thick, add a bit of the reserved pasta water to loosen it up.
  4. Combine Pasta and Lobster: Add the cooked pasta and lobster meat to the skillet. Toss everything together until well coated in the sauce. If the sauce needs thinning, add a little more pasta water.
  5. Finish the Dish: Stir in the butter for extra richness, then adjust seasoning with salt, pepper, or more lemon juice if desired. Garnish with fresh parsley and red pepper flakes (if using).
  6. Serve: Serve immediately with extra Parmesan on the side for sprinkling.

Notes

  • If using fresh lobster, replace the lobster tails with fresh whole lobsters. Be sure to cook them beforehand and remove the meat.
  • Add vegetables like spinach, peas, or sun-dried tomatoes to enhance the dish with extra flavor and texture.
  • For a spicier version, incorporate red pepper flakes or fresh chili into the sauce.
  • If you prefer a lighter dish, substitute the heavy cream with half-and-half or coconut cream.
  • If you don’t have wine, simply skip the deglazing step or use a bit of chicken broth for additional flavor.

Nutrition

Find it online: https://thefamilycooking.com/lobster-pasta/