1 cup whole milk
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 lobster tails, cooked and chopped
2 tablespoons fresh parsley, chopped
Directions:
Cook the fettuccine according to the package instructions. Drain and set aside.
In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sautΓ© until fragrant, about 1 minute.
Stir in the heavy cream and milk, bringing the mixture to a simmer.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
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