Creamy Lobster Spaghetti
A rich and creamy spaghetti dish featuring succulent lobster, perfect for impressing guests or elevating weeknight meals.
Ingredients
Pasta and Seafood
- 12 ounces spaghetti
- 1 pound lobster meat, cooked and chopped
Sauce Components
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- to taste Salt and pepper
- to taste Fresh parsley, chopped (for garnish)
- 1 A squeeze of lemon juice (optional)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
Sautéing the Garlic
- In a large skillet over medium heat, heat the olive oil and butter. Once the butter is melted, add the minced garlic. Stir for about 1 minute.
Making the Sauce
- Pour in the heavy cream, stirring until well combined. Turn the heat to low and add the Parmesan cheese, stirring until the sauce is smooth and creamy. Adjust the thickness with a splash of the reserved pasta water.
Adding the Lobster
- Gently fold in the lobster meat, ensuring each piece is coated in the sauce. Season with salt, pepper, and lemon juice.
Combining with Pasta
- Add the cooked spaghetti to the skillet, tossing everything together until fully coated. Adjust with more pasta water if necessary.
Serving
- Plate the spaghetti and finish with fresh parsley. Enjoy your gourmet creation!
Notes
Consider adding red pepper flakes for extra spice. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of cream or pasta water.