Description
A luxurious pasta dish featuring tender lobster in a silky lemon cream sauce, perfectly balancing richness with bright citrus flavor.
Ingredients
- 250 g pasta (linguine or fettuccine)
- 1 1/2 cups cooked lobster meat (chopped)
- 2 tablespoons butter
- 2 garlic cloves (minced)
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large pan, heat olive oil and butter over medium heat.
- Add garlic and sauté until fragrant.
- Pour in heavy cream and let it simmer gently until slightly thickened.
- Add lemon juice and lemon zest, stirring to combine.
- Mix in parmesan cheese and season with salt and black pepper.
- Add cooked lobster meat and warm through gently.
- Add cooked pasta and toss to coat, using reserved pasta water if needed.
- Finish with fresh parsley and serve immediately.
Notes
- Use low heat when adding lemon juice to prevent curdling.
- Do not overcook lobster to keep it tender.
- Add shrimp or scallops for a seafood variation.
- Include spinach or peas for added color and freshness.
- Reduce cream and add more lemon for a lighter version.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently with added cream or water to maintain sauce texture.
Nutrition
- Serving Size: 1 portion
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 160 mg
