Description
A luxurious and creamy pasta dish featuring tender lobster and a zesty lemon sauce, perfect for special occasions.
Ingredients
Scale
- 2 cups dry white wine (like Chardonnay)
- 3–4 sprigs fresh thyme
- 3 (5-ounce) lobster tails
- 10 ounces fettuccine
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup heavy cream
- 2 tablespoons salted butter
- Zest of 1 lemon, plus more for serving
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Freshly cracked black pepper, to taste
- 1/4–1/3 cup reserved pasta water
- Juice of 1/2 a lemon
- Fresh basil leaves, for serving
- Lemon wedges, for serving
Instructions
- Poach the lobster tails in a mixture of wine and thyme, then cool and chop the meat.
- Cook the fettuccine in salted boiling water until al dente, reserving some pasta water.
- In a skillet, sauté shallot and garlic in olive oil until fragrant.
- Add the cream, simmer gently, and then stir in butter, lemon zest, Parmesan, and salt.
- Mix in reserved pasta water and lemon juice, then add chopped lobster.
- Toss the cooked pasta with the sauce until well coated, adjusting consistency with more pasta water if needed.
- Serve garnished with basil, lemon zest, and lemon wedges.
Notes
Use the freshest lobster for the best flavor. You can substitute lobster with shrimp or scallops if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 175mg