Creamy Lobster Alfredo Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.

Step 2: In a large skillet, melt butter over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.

Step 3: Pour in the heavy cream and milk, stirring constantly. Let the mixture warm through for 2 to 3 minutes without boiling.

Step 4: Gradually add the grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy. This should take about 3 to 4 minutes.

Step 5: Stir in the fresh lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasonings as needed.

Step 6: Gently fold in the cooked lobster meat, being careful not to break it apart. Heat through for about 2 minutes.

Step 7: Add the cooked pasta to the sauce and toss gently until every strand is well coated. If the sauce seems too thick, add a splash of pasta water to reach your desired consistency.

Step 8: Divide among serving plates and garnish generously with fresh parsley and extra Parmesan cheese.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish is best enjoyed fresh, as the pasta can absorb the sauce over time.

To reheat, place the pasta in a skillet over medium-low heat and add a splash of heavy cream or milk to restore the creamy consistency. Stir gently and warm through for 5 to 7 minutes.

You can also reheat individual portions in the microwave, but the stovetop method provides better texture and helps prevent the sauce from separating.