Ingredients

• 2 Tbsp garlic, peeled and minced
• 4 oz olive oil
• 8 oz sweet onions, finely chopped
• 1 pint cherry tomatoes, sliced
• 8 oz cooked lobster meat, chopped
• 2 pints Nino’s Lobster Bisque soup
• 1 lb fettuccine pasta
• ¼ cup grated Parmesan cheese (plus more for serving)
• 2 Tbsp fresh parsley, chopped

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Build the Flavor Base:
   In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onions and cook for 3–4 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
3. Add the Tomatoes: Add the sliced cherry tomatoes to the pan and cook for 3–5 minutes, until they soften and release their juices.
4. Create the Sauce:
   Pour in the lobster bisque and bring to a gentle simmer. Let it cook for 5–7 minutes, allowing the sauce to slightly thicken.
5. Add the Lobster:
   Gently fold in the lobster meat and cook for 2–3 minutes, just until warmed through. Avoid overcooking to keep the lobster tender.
6. Toss with Pasta:
   Add the cooked fettuccine directly to the sauce. Toss until the pasta is fully coated.
7. Finish & Serve:
   Stir in the Parmesan cheese and parsley. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan on top.