Creamy Lobster Pasta

Bring a large pot of salted water to a boil. Add the lobster tails and cook for 5-7 minutes, or until the shells are bright red and the meat is opaque. Remove the lobster tails and let cool. Reserve the cooking water for the pasta.

Once cooled, remove the lobster meat from the shells and chop into bite-sized pieces.

Cook the Pasta:

In the reserved lobster water, cook the pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Sauce:

In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and the sauce is smooth. If using, add the white wine and simmer for an additional 2-3 minutes.

Combine and Serve:

Add the chopped lobster meat to the sauce and cook for 2-3 minutes, until heated through. Stir in the lemon zest, lemon juice, and chopped parsley.

Toss the cooked pasta with the lobster sauce, ensuring the pasta is well coated. Season with salt and pepper to taste.

Serve immediately, garnished with extra parsley and lemon zest if desired.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes