Creamy Lobster Tail Pasta with Grilled Asparagus

 

Ingredients (Serves 4)

For the Lobster Tails:

4 lobster tails (4–6 oz each), thawed if frozen

1 tbsp olive oil

1 tsp paprika

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

For the Creamy Pasta:

12 oz (340g) fettuccine

2 tbsp butter

2 garlic cloves, minced

1 cup heavy cream

½ cup grated Parmesan cheese

¼ tsp salt

¼ tsp black pepper

2 tbsp fresh parsley, chopped (plus extra for garnish)

For the Grilled Asparagus:

1 lb (450g) asparagus, trimmed

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

Instructions

Prepare the Lobster Tails

Using kitchen shears, cut the top of each lobster shell lengthwise and gently lift the meat, keeping it attached at the base. Place the meat on top of the shell.

Mix olive oil, paprika, garlic powder, salt, and pepper in a small bowl. Brush the mixture over the lobster meat.

Heat a grill pan or skillet over medium-high heat. Sear the lobster tails, meat side down, for 3–4 minutes, then flip and cook 2–3 minutes more, until opaque (internal temp 140°F/60°C). Let cool slightly, then chop into bite-sized pieces.

Cook the Pasta

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Make the Creamy Sauce

In a skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, and pepper. Cook 2–3 minutes until slightly thickened.

Add the cooked pasta, tossing to coat. If needed, add a splash of reserved pasta water for a silkier sauce. Stir in parsley.

Grill the Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill or pan-sear 2–3 minutes per side until tender-crisp with light char marks.

Assemble & Serve

Divide the creamy pasta among plates, top with chunks of grilled lobster, and serve with asparagus on the side.

Garnish with extra parsley — and enjoy your restaurant-worthy seafood feast!

Prep Time: 15 min | Cook Time: 25 min | Total: 40 min

Serves: 4