Lobster Alfredo Pasta Recipe

 Instructions:

1. Cook the Lobster Tails:
   Bring a pot of salted water to a boil. Add the lobster tails and cook for 5–6 minutes or until the shells turn bright red and the meat is opaque. Remove, let cool slightly, then cut the shell open and remove the meat. Slice or leave whole.

2. Cook the Pasta:
   In a separate pot, cook fettuccine according to package instructions until al dente. Drain and set aside.

3. Prepare the Alfredo Sauce:
   In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until melted and the sauce thickens slightly (about 3–5 minutes). Season with salt and pepper.

4. Combine Pasta and Sauce:
   Add the cooked fettuccine to the sauce and toss to coat evenly.

5. Serve:
   Place pasta on a plate, top with lobster meat, and spoon extra sauce over the top. Garnish with chopped parsley and a pinch of paprika for color.