Creamy Lobster Alfredo Pasta

Instructions

Step 1: Cook spaghetti according to package directions in salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 3: Pour in heavy cream and milk, stirring gently. Heat for 3-4 minutes until it begins to simmer, but do not boil.

Step 4: Reduce heat to low and gradually whisk in Parmesan cheese until fully melted and smooth. Stir constantly to prevent lumps.

Step 5: Add lobster meat to the sauce and cook for 2-3 minutes until heated through. Season with lemon juice, salt, black pepper, and red pepper flakes.

Step 6: Toss cooked spaghetti into the sauce, adding reserved pasta water one tablespoon at a time until you reach desired creaminess.

Step 7: Divide among plates and garnish with fresh chives, parsley, lemon zest, and extra Parmesan cheese. Serve immediately while hot.

Storage and Reheating Tips

Store leftover Creamy Lobster Alfredo Pasta in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some sauce over time, which is normal.

To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creamy consistency. You can also reheat in the microwave in a covered bowl, stirring every 30 seconds.

For best results, enjoy this dish fresh. The lobster and sauce are most luxurious when prepared and served the same day.