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Creamy Lobster Pasta

Indulge in this luxurious yet simple creamy lobster pasta that transforms weeknight dinners into gourmet experiences with just one pan!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (e.g., fettuccine or linguine)
  • 1 pound cooked and chopped lobster meat
  • 1 cup heavy cream
  • 1 cup shellfish stock
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

Preparation
  1. Cook the pasta according to package directions; drain and set aside.
  2. In a large skillet, melt the butter over medium heat and add the minced garlic; cook for 1 minute until fragrant.
Cooking
  1. Pour in the shellfish stock and heavy cream, stirring to combine.
  2. Bring to a simmer and let cook for 5 minutes until slightly thickened.
  3. Stir in the Parmesan cheese until melted and smooth.
  4. Add the chopped lobster meat and cooked pasta to the sauce; toss gently to combine.
  5. Season with salt and pepper to taste.
Serving
  1. Serve immediately, garnished with chopped parsley.

Notes

Use fresh garlic and lobster for the best flavor. For a lighter dish, swap half the cream for chicken broth. You can use shrimp, scallops, or even crab as alternatives to lobster. Add a pinch of red pepper flakes for some heat if desired. This dish keeps for 2-3 days in the fridge in an airtight container. Reheat on low heat, adding cream if needed.