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.