Lobster Fettucine Alfredo

• 1 pound cooked lobster meat cut into bite-sized pieces
• 12 oz dried egg fettuccine
• 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
• 1/2 cup grated Parmigiano-Reggiano
• 2/3 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cook pasta until al dente and drain. Reserve 1/2 cup cooking liquid.
While pasta is cooking, melt butter in a skillet over low heat. Add heavy cream and bring heat up so that the mixture boils. Reduce cream mixture a bit (about 5 minutes). Put drained pasta back into the pot in which it was cooked and set at a medium high heat. Add the cream mixture to the pasta along with the Parmigiano-Reggiano and lobster meat and combine. Salt and pepper to taste. Serve garnished with fresh basil or sprinkle with additional Parmigiano.