Buttered Lobster Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lobster tails (or 1½ cups cooked lobster meat)
02 -
8 oz pasta (linguine, fettuccine, or spaghetti)
03 -
3 tbsp butter
04 -
2 tbsp olive oil
05 -
4 cloves garlic (minced)
06 -
½ cup chicken or seafood broth
07 -
½ cup heavy cream (optional, for a richer sauce)
08 -
½ cup Parmesan cheese (grated)
09 -
1 tbsp lemon juice
10 -
½ tsp salt (adjust to taste)
11 -
½ tsp black pepper
12 -
¼ tsp red pepper flakes (optional, for a slight kick)
13 -
2 tbsp fresh parsley (chopped, for garnish)
# Instructions:
01 -
Bring a pot of salted water to boil. Cook lobster tails for 4–5 minutes until shells turn bright red. Cool slightly, remove meat from shells, and chop into bite-sized pieces.
02 -
Boil pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
03 -
In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add lobster meat and cook 1-2 minutes until warmed through.
04 -
Pour in broth and simmer for 2 minutes. Add heavy cream if using. Stir in Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes.
05 -
Add cooked pasta to the skillet and toss to coat. Add reserved pasta water if needed to loosen the sauce. Stir in remaining 1 tbsp butter for extra shine.
06 -
Plate pasta and garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
# Notes:
01 -
Don't overcook the lobster as it can become rubbery - just a few minutes is enough.
02 -
Use freshly grated Parmesan cheese for the smoothest sauce.
03 -
No lobster? You can substitute with shrimp or crab meat.
04 -
For an extra luxurious sauce, add more butter at the end.