Lobster Pasta Recipe
Lobster Pasta Recipe
Table of Contents
Lobster Pasta Recipe: A Decadent Seafood Delight
Indulge in this exquisite lobster pasta recipe, perfect for a romantic dinner or a special occasion. With succulent lobster meat enveloped in a creamy sauce and served over al dente pasta, this dish brings the taste of the ocean to your dining table.
Ingredients
- 2 lobsters (1.5 lbs each, cooked and shelled)
- 8 oz linguine or fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon
- Red pepper flakes (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the Lobster: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Add Wine: Pour in the dry white wine and let it simmer for about 3-4 minutes, allowing the alcohol to cook off.
- Create the Sauce: Stir in the heavy cream, Parmesan cheese, salt, and pepper. Let it simmer for another 5 minutes, stirring occasionally until the sauce thickens.
- Combine Lobster and Pasta: Gently fold in the lobster meat and cooked pasta. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish and Serve: Add lemon zest and red pepper flakes if using. Toss everything together and serve hot, garnished with fresh parsley.
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Lobster Pasta Recipe
Indulge in this exquisite lobster pasta recipe, perfect for a romantic dinner or a special occasion. With succulent lobster meat enveloped in a creamy sauce and served over al dente pasta, this dish brings the taste of the ocean to your dining table.
Ingredients
- 2 lobsters 1.5 lbs each, cooked and shelled
- 8 oz linguine or fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Zest of 1 lemon
- Red pepper flakes optional
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the Lobster: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
- Add Wine: Pour in the dry white wine and let it simmer for about 3-4 minutes, allowing the alcohol to cook off.
- Create the Sauce: Stir in the heavy cream, Parmesan cheese, salt, and pepper. Let it simmer for another 5 minutes, stirring occasionally until the sauce thickens.
- Combine Lobster and Pasta: Gently fold in the lobster meat and cooked pasta. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish and Serve: Add lemon zest and red pepper flakes if using. Toss everything together and serve hot, garnished with fresh parsley.
Notes
- For the best flavor, use fresh lobster. You can also use lobster tails if preferred.
- Pair this dish with a side of garlic bread and a crisp green salad for a complete meal.
- Adjust the creaminess by adding more or less heavy cream according to your taste.
