Description
A delicious way to use leftover lobster in a creamy pasta dish.
Ingrédients
L'échelle
- 8 ounces fettuccine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup cooked lobster meat, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in heavy cream and bring to a simmer.
- Add lobster meat and cook for 2-3 minutes.
- Mix in Parmesan cheese until melted.
- Season with salt and pepper.
- Toss the cooked fettuccine in the sauce.
- Garnish with fresh parsley before serving.
Notes
- Use any leftover seafood for variation.
- Adjust cream quantity for desired richness.
- Substitute gluten-free pasta if needed.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 plate
- Calories: 600
- Sucre: 2g
- De Sodium: 800mg
- La graisse: 40g
- Graisses Saturées: 20g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 3g
- La protéine: 25g
- Le taux de cholestérol: 100mg
Mots-clés: leftover lobster, lobster pasta, seafood dish