Description
This Lobster Alfredo recipe features tender chunks of lobster meat combined with a rich and creamy Alfredo sauce made with Parmesan and mozzarella cheeses, served over perfectly cooked fettuccine. A luxurious, indulgent dish perfect for special occasions or an elegant dinner at home.
Ingredients
Pasta
- 16 ounce package fettuccine
Sauce & Lobster
- 7 Tablespoons salted butter, divided
- 3 (6 oz) lobster tails, thawed if previously frozen
- 4 large garlic cloves, minced
- ⅓ cup white cooking wine or chicken broth
- 2 cups heavy whipping cream
- ¼ teaspoon ground black pepper
- ⅔ cup grated Parmesan cheese
- ⅔ cup shredded mozzarella cheese
For Serving
- Fresh chopped parsley
- Lemon wedges
- Freshly shaved or grated Parmesan
Instructions
- Prep boiling water for pasta: Add salt to a large pot of water and bring it to a boil to prepare for cooking the fettuccine.
- Cook garlic and lobster: In a large, deep skillet over medium-low heat, melt 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30-60 seconds. Add the lobster tails and white cooking wine, cover, and steam the lobster for 6-8 minutes until the meat is opaque and shells are bright reddish-orange. Remove lobster tails from the pan to cool.
- Remove and dice lobster meat: Place lobster tails on a cutting board. Using kitchen shears and a towel to hold, carefully cut down the middle of the shell on top and bottom. Pull out the lobster meat and dice into 2-inch pieces. Set aside.
- Cook pasta: Cook the fettuccine in the boiling water according to package instructions until al dente. Drain well.
- Make Alfredo sauce: In the same pan, melt the remaining 5 tablespoons of butter over medium heat. Add the heavy cream and black pepper, bringing the mixture to a gentle bubble without boiling. Reduce heat and simmer, stirring frequently, until the sauce thickens, about 5 minutes. Stir in the Parmesan and mozzarella cheeses and continue cooking until sauce is thick and creamy, about 5-10 minutes.
- Combine and serve: Toss the cooked pasta, Alfredo sauce, and diced lobster meat together until evenly coated. Serve garnished with fresh chopped parsley, lemon wedges, and additional shaved or grated Parmesan on the side.
Notes
- You can keep the Lobster Alfredo out at room temperature for up to 2 hours before refrigerating.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze, place cooled pasta in a freezer-safe container or Ziplock bag for 1-2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
