Ingredients
Method
Cooking the Pasta
- Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
Sautéing Lobster and Aromatics
- In a large skillet over medium heat, heat the olive oil. Add the garlic, stirring for about a minute until fragrant. Then add the chopped lobster meat and red pepper flakes, sautéing until the lobster is heated through.
Making the Cream Sauce
- Reduce the heat to low. Pour in the heavy cream, stirring well to combine. Gradually add the Parmesan cheese while stirring until the sauce is creamy and smooth.
Combining
- Toss the cooked pasta into the skillet with the lobster and sauce, mixing well. Add reserved pasta water a little at a time if the sauce is too thick. Season with salt and pepper to taste.
Serving and Garnishing
- Serve immediately, topping with fresh parsley and additional Parmesan if desired.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or reserved pasta water. For freezing, store in a freezer-safe container without the parsley garnish.