Instructions
Step 1: Cook the fettuccine in salted boiling water according to package directions. Drain and set aside.
Step 2: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1–2 minutes until fragrant.
Step 3: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, and season with salt, pepper, and red pepper flakes if using. Simmer for 3–4 minutes, stirring until the sauce is smooth and slightly thickened.
Step 4: Add the cooked lobster meat and stir to coat in the sauce. Cook for another 2–3 minutes to warm the lobster through.
Step 5: Toss the cooked fettuccine into the skillet and combine with the sauce and lobster until evenly coated.
Step 6: Garnish with chopped parsley and serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to restore the sauce’s creaminess. Avoid freezing, as cream sauces can separate.
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