Creamy Lobster Tail Pasta with Grilled Asparagus 🦞🍝
Introduction
Indulge in a restaurant-quality seafood dinner right at home with this Creamy Lobster Tail Pasta. Tender lobster meat, lightly seared and packed with flavor, pairs perfectly with fettuccine coated in a velvety Parmesan cream sauce. Freshly grilled asparagus adds a crisp, green contrast, making this dish elegant, comforting, and perfect for special occasions or a luxurious weeknight treat. With simple steps and high-impact flavors, it’s seafood sophistication made easy.
Ingredients
For the Lobster Tail
- 4 lobster tails (about 115–170 g each), thawed if frozen
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (2 g)
- ½ teaspoon garlic powder (1 g)
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
For the Creamy Pasta
- 12 oz fettuccine (340 g)
- 2 tablespoons butter (28 g)
- 2 garlic cloves, minced (6 g)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (50 g)
- ¼ teaspoon salt (1 g)
- ¼ teaspoon black pepper (1 g)
- 2 tablespoons fresh parsley, chopped (8 g), plus extra for garnish
For the Grilled Asparagus
- 1 lb (450 g) asparagus, trimmed
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Directions
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