Name: Lobster Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces dry fettuccine pasta; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 4 garlic cloves, minced; 1½ cups heavy cream; 1 cup freshly grated Parmesan cheese; Salt and black pepper, to taste; Optional: pinch of red pepper flakes; 8 ounces cooked lobster meat (tail or claw), chopped into bite‑sized pieces; 1 tablespoon chopped parsley (optional, for garnish)

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Introduction

Lobster Alfredo Pasta is a luxurious twist on the classic creamy Alfredo dish, featuring tender chunks of succulent lobster. This indulgent meal is perfect for special occasions or when you want to treat yourself to something elegant yet simple to prepare.

The image shows a close-up of a creamy pasta dish with several layers visible: the bottom layer is light yellow fettuccine noodles coated in creamy white sauce, topped with white and pink pieces of cooked lobster, scattered with small green parsley flakes for color contrast. The textures show smooth sauce and firm lobster chunks, all resting on a white plate placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces dry fettuccine pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
4 garlic cloves, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
1 tablespoon chopped parsley (optional, for garnish)
8 ounces cooked lobster meat (tail or claw), chopped into bite‑sized pieces
Optional: pinch of red pepper flakes

Instructions

Step 1: Cook the fettuccine in salted boiling water until al dente; reserve ½ cup of the pasta water and then drain the pasta.
Step 2: In a large skillet, melt butter with olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 3: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth, then season with salt and black pepper to taste.
Step 4: Fold in the lobster pieces and heat gently for 2 to 3 minutes to warm through without overcooking.
Step 5: Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, thin it with some of the reserved pasta water.
Step 6: Serve immediately, garnished with chopped parsley and a pinch of red pepper flakes if desired.

Tips & Variations

For extra flavor, try adding a splash of white wine to the cream sauce before simmering.
If lobster is not available, substitute with cooked shrimp or crab meat for a similar seafood twist.
Use freshly grated Parmesan for the best texture and flavor in the sauce.
Red pepper flakes add a nice subtle heat, but you can leave them out if you prefer a milder dish.

Storage

Store any leftover Lobster Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Avoid microwaving as it can cause the sauce to separate.

How to Serve

The image shows a white plate filled with creamy fettuccine pasta, topped with large, round pieces of cooked shrimp that are pinkish-white with some red accents. The shrimp are placed evenly on top of the pasta, which looks smooth and coated in a thick white cream sauce. There are small green herb sprinkles scattered over the shrimp and pasta, adding color contrast. The plate sits on a white marbled surface, and a woman's hand is gently holding the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster for this recipe?

Yes, you can use thawed cooked frozen lobster meat. Just ensure it is fully thawed and drained before adding it to the sauce to avoid excess moisture.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful because its starchiness can gently thin and bind the Alfredo sauce, helping it cling better to the pasta.