Creamy Lobster Spaghetti

Instructions:
Step 1: Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 2: In a large skillet over medium heat, add olive oil and butter. Once melted, add garlic and sauté for 1 minute until fragrant.

Step 3: Pour in the white wine (or broth) and simmer for 2-3 minutes, reducing slightly.

Step 4: Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, red pepper flakes (if using), salt, and black pepper. Cook for 3-4 minutes until the sauce thickens.

Step 5: Add the chopped lobster meat to the sauce and cook for another 2 minutes until warmed through.

Step 6: Toss in the cooked spaghetti and mix well to coat in the creamy lobster sauce.

Step 7: Serve immediately, garnished with fresh parsley.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or broth. Not recommended for freezing due to the cream-based sauce.