Italian Tagliatelle Lobster Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

lobster

💰Cheaper: shrimp

Shrimp is more affordable and cooks quickly.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino offers a similar flavor at a lower price.

Chop 8 cloves of garlic finely.

Chop fresh parsley into fine dice.

Cook 4 lobsters in boiling water for 12 minutes, then remove and crack them open to extract the meat.

Chop the lobster meat into smaller pieces.

In a skillet, melt 1/5 stick of butter with some extra virgin olive oil over medium-high heat.

Add the chopped garlic to the skillet and sauté until light golden brown, being careful not to burn it.

Pour in some white wine and add the chopped parsley, stirring to combine.

Bring 4 quarts of water to a rapid boil and cook the tagliatelle according to package directions.

Once the pasta is cooked, strain it to remove starch and return it to the pot.

Combine the pasta with the lobster and white sauce, cooking for an additional half minute to warm it up and fuse the flavors together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens