Instructions
Step 1: Cook the spaghetti according to package instructions until al dente, then drain and set aside.
Step 2: Heat olive oil and butter in a large skillet over medium heat.
Step 3: Add the chopped onion and sauté until softened.
Step 4: Stir in the minced garlic and cook until fragrant.
Step 5: Add paprika, Italian seasoning, salt, and black pepper.
Step 6: Pour in the chicken broth or seafood broth and simmer for 2 minutes.
Step 7: Stir in the heavy cream and bring to a gentle simmer.
Step 8: Add the Parmesan cheese and stir until the sauce becomes creamy and smooth.
Step 9: Add the chopped lobster meat and cook for 2 to 3 minutes until heated through.
Step 10: Stir in the lemon juice for extra flavor.
Step 11: Add the cooked spaghetti to the sauce and toss until fully coated.
Step 12: Garnish with chopped parsley and extra Parmesan cheese before serving.
Step 13: Serve immediately while hot and creamy.
Storage and Reheating Tips
Store leftover lobster pasta in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce.
You can also microwave individual portions in short intervals until warmed through.
Avoid overheating the lobster to keep it tender.
This dish is best enjoyed fresh for the creamiest texture and flavor.
Continue on the next page