Description
Indulge in a luxurious Lobster Alfredo pasta, where succulent lobster meat is tossed in a creamy, cheesy Alfredo sauce and served over fettuccine. This decadent dish is perfect for a special occasion or a fancy dinner at home.
Ingredients
Scale
Fettuccine:
- 16 ounce package fettuccine
Lobster Alfredo:
- 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 big pot of water and set it to a boil.
- COOK GARLIC AND LOBSTER: In a large, deep skillet over medium-low heat, melt 2 tablespoons of butter. Add garlic and cook until fragrant. Add lobster tails and cooking wine, cover the pan, and steam until cooked. Remove meat from lobster tails and dice into pieces.
- COOK PASTA: Cook fettuccine as per package instructions and drain.
- MAKE ALFREDO SAUCE: Melt remaining butter in the pan, add whipping cream and pepper, simmer until thickened. Add Parmesan and mozzarella cheese, cook until sauce thickens.
- TO FINISH: Toss Alfredo sauce and lobster with drained fettuccine. Serve with parsley, lemon wedges, and Parmesan.
Notes
- Ensure lobster tails are cooked through before removing meat.
- Adjust seasoning to taste.
- Garnish with additional Parmesan for extra richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 3g
- Sodium: 930mg
- Fat: 57g
- Saturated Fat: 35g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 240mg
Keywords: Lobster Alfredo, pasta, lobster, Alfredo sauce, creamy pasta
