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, reserving 1 cup of pasta water.
Step 2: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 3: Pour in the heavy cream and milk, stirring gently. Let the mixture warm through for about 2 minutes, then reduce heat to medium-low.
Step 4: Slowly whisk in the Parmesan cheese until fully melted and the sauce is smooth. Add lemon juice, salt, black pepper, and red pepper flakes.
Step 5: Gently stir in the lobster pieces and cook for 2 to 3 minutes until heated through.
Step 6: Add the cooked fettuccine to the skillet and toss gently to coat with the sauce. If the sauce is too thick, add pasta water a tablespoon at a time until you reach the desired consistency.
Step 7: Divide into serving bowls and garnish generously with fresh parsley and chives. Serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta is best enjoyed fresh, but you can reheat gently over low heat on the stovetop with a splash of milk to restore creaminess.
Avoid freezing this dish, as the cream sauce and lobster don’t freeze well and may separate when thawed. For best results, prepare it fresh or make the sauce ahead and add the lobster just before serving.
If your leftover sauce thickens too much after refrigeration, warm it gently in a saucepan with a bit of cream or pasta water until it reaches the right consistency again.
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