1/2 tsp salt
1/4 tsp black pepper
Instructions1. Prepare the Lobster Tails:
Using kitchen shears, cut the top of the lobster shell lengthwise and gently lift the meat out, keeping the base attached. Place the meat on top of the shell.
In a small bowl, mix olive oil, paprika, garlic powder, salt, and black pepper. 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 for another 2-3 minutes until the meat is opaque and cooked through (internal temperature of 140°F/60°C). Remove, let cool slightly, then chop the meat into bite-sized pieces, discarding the shells.
2. Cook the Pasta:
Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
3. Make the Creamy Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper, cooking for 2-3 minutes until the sauce thickens slightly.
Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Stir in the chopped parsley.
5. Assemble and Serve:
Plate the creamy fettuccine, dividing it among 4 plates.
Top each portion with the chopped lobster tail pieces.
Arrange the grilled asparagus on the side of each plate.
Garnish with additional parsley and serve immediately.
