Instructions
Bring a pot of salted water to boil. Cook lobster tails for 4–5 minutes until shells turn bright red. Cool slightly, remove meat from shells, and chop into bite-sized pieces.
Boil pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add lobster meat and cook 1-2 minutes until warmed through.
Pour in broth and simmer for 2 minutes. Add heavy cream if using. Stir in Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes.
Add cooked pasta to the skillet and toss to coat. Add reserved pasta water if needed to loosen the sauce. Stir in remaining 1 tbsp butter for extra shine.
Plate pasta and garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
Instructions
Bring a pot of salted water to boil. Cook lobster tails for 4–5 minutes until shells turn bright red. Cool slightly, remove meat from shells, and chop into bite-sized pieces.
Boil pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add lobster meat and cook 1-2 minutes until warmed through.
Pour in broth and simmer for 2 minutes. Add heavy cream if using. Stir in Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes.
Add cooked pasta to the skillet and toss to coat. Add reserved pasta water if needed to loosen the sauce. Stir in remaining 1 tbsp butter for extra shine.
Plate pasta and garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
