You can trust this recipe! It’s SO good!

Ingredients:

Pasta

• 200 g fresh pasta (or 8–10 oz dried linguine)

Lobster

• 1 lobster tail (5–6 oz), cooked & chopped

Sauce

• 1 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic (minced)

• ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc)

• ½ cup heavy cream

• ¼ cup pasta water (reserved)

• ¼ cup freshly grated Parmigiano Reggiano

• Salt & black pepper

• Optional: pinch chili flakes + squeeze lemon

⸻

Step-by-Step

1. Cook the Lobster (if raw)

• Boil salted water.

• Add lobster tail.

• Cook 5–6 minutes.

Put in iced water to stop cooking

• Remove meat, chop into large chunks.

(Do not overcook. It should be just opaque.)

⸻

2. Boil the Pasta

• Heavily salt the water (it should taste like the sea).

• Fresh pasta: cook 2–3 minutes.

• Reserve ½ cup pasta water before draining.

⸻

3. Make the Sauce

In a large pan:

1. Butter + olive oil (medium heat).

2. Add garlic (30 seconds, don’t brown).

3. Add white wine → simmer 2–3 minutes (alcohol cooks off).

4. Add cream → simmer gently 3–4 minutes.

5. Add lobster pieces.

Turmeric

Lemon zest
Red pepper crush

⸻

4. Combine

• Add pasta directly into the sauce.

• Add 2–4 tbsp pasta water.

• Toss 1–2 minutes until glossy.

• Turn off heat.

• Stir in parmesan.

• Finish with tiny squeeze lemon.

That's it! You are officially a Chef! Congratulations.

🥗✨Skin-Glowing Salad Recipe

🦞🍝 Lobster Pasta