Directions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside. - Sauté the Aromatics
In a large skillet, melt butter over medium heat. Add garlic and shallot, sautéing for 1–2 minutes until fragrant but not browned. - Deglaze & Simmer
Pour in white wine or seafood stock, scraping up any browned bits from the pan. Let the liquid reduce by half, about 2–3 minutes, intensifying the flavor. - Make it Creamy
Reduce heat to low. Stir in heavy cream, Parmesan, lemon zest, and chili flakes if using. Simmer gently for 3–4 minutes until the sauce thickens slightly. - Add Lobster & Pasta
Toss in chopped lobster, warming gently without overcooking. Add the cooked pasta, tossing to coat evenly. If the sauce seems too thick, splash in reserved pasta water to achieve a silky, restaurant-style consistency. - Serve Immediately
Plate the pasta, drizzle with a little extra butter or olive oil, and sprinkle with parsley or chives. Finish with a squeeze of fresh lemon juice. Serve hot, ideally paired with a crisp white wine.
Recipe Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 2–3
- Difficulty level: Medium
Variations & Substitutions
- Substitute lobster with shrimp or crab meat for a more budget-friendly version.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add sautéed spinach, peas, or cherry tomatoes for extra color and nutrition.
- For a spicy kick, increase chili flakes or add a pinch of cayenne.
Serving Suggestions
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