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Ingredients​

• ▢8 ounces (225g) uncooked pasta use spaghetti or bucatini or tagliatelle
• ▢2 tablespoons butter
• ▢2 cloves garlic minced
• ▢½ teaspoon paprika optional
• ▢½ cup heavy whipping cream double cream in the UK
• ▢½ cup grated parmesan use the real stuff, parmigiano reggiano, grate from a block – avoid powdered stuff it tastes terrible
• ▢¼ teaspoon ground black pepper
• ▢¼ teaspoon salt
• ▢4 4-ounce lobster tails cooked, peeled and chopped (see my how to cook lobster tails post)
• ▢2 tablespoons chopped fresh parsley

Instructions​

• In a medium-sized saucepan with salted water, cook pasta according to the package instructions to al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
• Meanwhile, as the pasta is being cooked, in a skillet over medium-high heat melt the butter and add the garlic, and cook for 30 seconds. Add paprika, and cook for 10 more seconds.
• Add heavy cream, stir it with the butter and garlic. Then add the parmesan and stir and cook until the parmesan has melted. Add the chopped lobster meat, and mix it with the cream sauce.
• Add cooked pasta with the reserved pasta water (start with ½ cup), toss it with the sauce, and cook for 1 minute until it’s warmed (add more pasta water if needed). Taste the sauce and adjust the seasonings to your preference.
• Garnish with parsley, and extra parmesan cheese if desired. You can also squeeze some fresh lemon juice (optional) over the pasta before serving.

Notes​

• This recipe makes 2-3 large servings, or 4 smaller ones.
• Cook the pasta to al dente. I recommend cooking the pasta until al dente, do not overcook it. Remember that you will toss the pasta with the lobster and sauce over a gentle heat, so cooking it until it's soft will make it mushy.
• Add more garlic. I'm using 2 cloves of garlic here that are minced and added to the sauce. If you love garlic, you can use 3 or 4 medium cloves.
• Don't forget to reserve pasta water. When cooking pasta, always reserve pasta water as it's starchy and perfect for thinning out pasta sauces. This recipe is designed in a way that you'll need pasta water to thin the sauce out.