Spaghetti with Creamy Lobster
A luxuriously simple indulgence that combines perfectly al dente spaghetti with tender lobster in a rich, creamy sauce.
Ingredients
Pasta
- 1 pound spaghetti Use any preferred pasta type.
Lobster Sauce
- 1 pound lobster meat (cooked and chopped) Fresh or frozen, just thaw before use.
- 1 cup heavy cream Thickens the sauce.
- 4 tablespoons unsalted butter For sautéing the garlic.
- 2 cloves garlic (minced) Adds flavor.
- 1/2 cup grated Parmesan cheese For a cheesy finish.
- Salt and pepper to taste Seasoning to enhance flavor.
- Chopped parsley (for garnish) For presentation.
Instructions
Boiling the Spaghetti
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, typically 8-10 minutes.
Preparing the Creamy Sauce
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Cook for about 5 minutes, stirring frequently.
- Add chopped lobster meat into the sauce for a couple of minutes until heated through.
Combining and Finishing
- Drain the spaghetti, reserving some pasta water. Add the spaghetti to the creamy lobster sauce and toss to coat. Add pasta water if needed.
- Stir in Parmesan cheese, season with salt and pepper, and mix well. Serve garnished with chopped parsley.
Notes
For a spicy kick, add red pepper flakes. Adjust the amount of Parmesan cheese to taste. Store leftovers in an airtight container for up to 2 days.