Description

Lobster Alfredo combines the rich, creamy texture of homemade Alfredo sauce with tender lobster for an indulgent, restaurant-worthy dish. The perfectly cooked lobster tails, seasoned with garlic and paprika, are paired with fettuccine pasta coated in a luscious, Parmesan-infused sauce. Whether you’re cooking for a special occasion or treating yourself to something decadent, this lobster pasta recipe is guaranteed to impress.

Ingredients

For the Lobster:

2 large lobster tails (or 3 small lobster tails)

2 tablespoons butter

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice

For the Alfredo Sauce:

3 tablespoons butter

4 cloves garlic, minced

1½ cups heavy cream

1 cup whole milk

1¼ cups freshly grated Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

1 tablespoon fresh parsley, chopped

For the Pasta:

12 ounces fettuccine pasta

1 teaspoon salt (for boiling water)

1 tablespoon olive oil

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Instructions

Step 1: Prepare the Lobster Tails

Use kitchen shears to cut through the top shell of the lobster tails lengthwise down the middle, stopping just before the tail fin. Gently pull apart the shell, lifting the meat slightly but keeping it attached at the base.

Rub the lobster meat with melted butter, garlic powder, paprika, salt, and black pepper. Squeeze lemon juice over the lobster for added freshness.

Step 2: Cook the Lobster

Heat a skillet over medium heat and melt 2 tablespoons of butter. Place the lobster tails flesh-side down and cook for 2-3 minutes, until the meat turns opaque. Flip the lobster tails and cook for another 3-4 minutes, basting with butter. Remove from heat, let rest, and then cut into bite-sized pieces. Set aside a few whole pieces for garnish.

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add fettuccine and cook according to the package instructions until al dente (usually 9-11 minutes). Drain the pasta, toss with a little olive oil to prevent sticking, and set aside.

Step 4: Make the Alfredo Sauce

In the same skillet used for the lobster, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and whole milk, stirring constantly. Bring to a gentle simmer, then reduce heat to low.

Gradually whisk in the Parmesan cheese until it melts smoothly into the sauce. Season with salt, black pepper, and nutmeg (optional). Simmer for 3-4 minutes to allow the flavors to meld. If the sauce is too thick, add a splash of milk to adjust the consistency.

Step 5: Assemble the Lobster Alfredo

Add the cooked fettuccine into the Alfredo sauce, tossing gently to coat the pasta. Then, fold in the lobster pieces, allowing them to warm up in the sauce for 1-2 minutes. Garnish with fresh parsley and arrange the reserved whole lobster pieces on top for an elegant presentation.

Step 6: Serve and Enjoy

Plate the Lobster Alfredo immediately, serving with extra Parmesan on the side. Pair with a fresh garden salad or garlic bread for the ultimate meal.

Notes

Lobster Substitution: If lobster isn’t available, you can substitute with shrimp or scallops.

Creamy Sauce Adjustments: Adjust the cream and milk ratio to suit your preferred sauce thickness.

Fresh Pasta: For an extra touch, use fresh homemade pasta for even more indulgence.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main course
Method: Stovetop Cooking
Cuisine: American