Creamy Lobster Pasta (Print-Friendly Version)

Tender lobster tails and fettuccine tossed in a velvety Parmesan cream sauce, finished with fresh basil and lemon.

# Ingredients:

01 - 2 lobster tails
02 - 12 oz fettuccine pasta
03 - 1 cup heavy cream
04 - 3 cloves garlic, minced
05 - ½ cup grated Parmesan cheese
06 - ¼ cup fresh basil, chopped
07 - Juice of 1 lemon
08 - Salt and pepper to taste

# Steps:

01 - Boil fettuccine in salted water until al dente; drain.
02 - Melt 2 tablespoons of butter in a skillet and sauté minced garlic until fragrant.
03 - Add cooked lobster meat to the skillet and heat gently for 3–4 minutes.
04 - Pour in heavy cream, stirring until slightly thickened. Add Parmesan cheese and mix until smooth.
05 - Toss the drained fettuccine into the skillet, ensuring the sauce coats the pasta evenly.
06 - Add lemon juice, salt, and pepper. Garnish with fresh chopped basil before serving.

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