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.
Add the cooked and chopped lobster tails to the sauce, stirring to combine.
Toss the cooked fettuccine with the lobster Alfredo sauce until evenly coated.
Garnish with fresh parsley before serving.
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