Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) heavy whipping cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.5g) kosher salt
  • ¼ tsp (1.5g) cracked black pepper
  • 2 tbsp (30ml) reserved pasta water
  • 4 oz (113g) cooked lobster meat, cubed
  • 1 tbsp (4g) fresh chives, finely chopped

Instructions:

  1. Place the skillet over medium-low heat and melt the butter. Add the minced garlic and sauté for 1–2 minutes until translucent and fragrant, ensuring it does not turn brown.
  2. Increase the heat to medium and pour in the heavy whipping cream. Bring the mixture to a gentle simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  3. Remove the skillet from the heat. Stir in the Parmesan cheese, lemon juice, salt, and black pepper.
  4. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time until a velvety consistency is achieved.
  5. Fold in the cooked lobster meat and chopped chives just before serving to warm them through.