Description
A rich and creamy spicy lobster pasta perfect for a special dinner. Tender lobster tails are boiled and combined with fettuccine in a luscious, garlicky cream sauce with a hint of heat from red pepper flakes, balanced by fresh lemon juice and Parmesan cheese. Garnished with fresh basil, this dish brings together seafood and pasta in an elegant yet accessible recipe.
Ingredients
Scale
Lobster
- 2 lobster tails (about 1 pound total)
Pasta
- 8 oz fettuccine pasta
Sauce
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- Fresh basil leaves (for garnish)
Instructions
- Boil the Lobster: Bring a pot of salted water to a boil and cook the lobster tails for 5-7 minutes until they turn bright red. Remove and chop into bite-sized pieces.
- Cook the Pasta: In the same pot of boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Sauté the minced garlic and red pepper flakes until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer.
- Add Cheese and Lemon: Stir in the grated Parmesan cheese and freshly squeezed lemon juice, mixing until the sauce is smooth. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
- Toss Pasta and Lobster: Add the cooked fettuccine and lobster pieces to the skillet with the sauce. Toss gently to coat everything evenly. Season with salt and pepper to taste.
- Serve and Garnish: Plate the pasta immediately. Garnish with fresh basil leaves and extra Parmesan if desired, and serve hot.
Notes
- Adjust the red pepper flakes to control the spice level.
- Reserve pasta water to help adjust sauce consistency.
- Freshly squeeze lemon juice for the best flavor.
- Use fresh basil for garnish to add a bright, herbal note.
- Cook lobster just until bright red to avoid overcooking and maintain tenderness.
