Instructions:
Step 1: Cook fettuccine according to package instructions. Drain and set aside.
Step 2: In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Step 3: Stir in heavy cream and bring to a gentle simmer. Slowly whisk in Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper.
Step 4: Gently fold in the lobster meat and cook for 2-3 minutes until warmed through.
Step 5: Add cooked fettuccine to the skillet and toss to coat evenly in the sauce.
Step 6: Plate and garnish with chopped parsley if desired. Serve immediately.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream if needed to restore the creamy consistency.
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