This dish was honestly thrown together last minute. I saw that my grocery store had lobster tails for only $7 a pop, so I obviously had to get some. Then, come to find out when I got home, they only charged me for one! So this dish ended up being an extra budget-friendly version of something you’d probably spend $50–$80 on at a fancy restaurant. I think it actually cost me less than $10 to make.
And honestly, that’s one of my favorite kinds of meals. Something that feels a little luxurious and special, but doesn’t actually require a huge grocery bill or hours in the kitchen.
Lobster can feel intimidating if you don’t cook with it very often, but this recipe is surprisingly simple. I gently cook the lobster in plenty of butter with garlic, then use that same lobster-infused butter as the base for the pasta sauce.
The whole thing comes together pretty quickly, which makes it perfect for a date night at home, a special occasion, or apparently just a random weeknight when the grocery store puts lobster tails on sale and I have zero ability to walk past them.
Lobster Fettuccine
Ingredients
Method
- Melt the butter with the garlic over low heat. Add the lobster and gently butter baste until just cooked through, then remove and cut into chunks. Save the lobster-infused butter for your sauce.
- Cook the fresh pasta for about 2–3 minutes, reserving some pasta water.
- Add the pasta to the butter, then add in some lemon zest and a splash of pasta water to the pan. Remove from the heat and stir in the Pecorino and pasta water, adding more of either as needed until silky.
- Fold in the lobster, finish with more Pecorino, lemon zest and chives, and that’s it.