Lobster Alfredo Pasta Recipe
A rich and creamy Lobster Alfredo Pasta featuring tender lobster meat combined with a luscious Parmesan cream sauce and perfectly cooked fettuccine. This elegant yet easy-to-make dish is perfect for a special dinner or indulgent meal at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 12 ounces dry fettuccine pasta
Sauce
- 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
Lobster and Garnish
- 8 ounces cooked lobster meat (tail or claw), chopped into bite‑sized pieces
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to the package instructions. Reserve ½ cup of the pasta cooking water and then drain the pasta.
- Prepare the garlic butter base: In a large skillet over medium heat, melt the butter together with the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make the Alfredo sauce: Pour the heavy cream into the skillet with the garlic butter mixture and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to your taste.
- Add the lobster: Gently fold the chopped cooked lobster meat into the sauce and heat through on low for 2 to 3 minutes, allowing the flavors to meld without overcooking the lobster.
- Toss with pasta: Add the drained fettuccine to the skillet and toss well to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
- Serve: Plate the pasta and garnish with chopped parsley and a pinch of red pepper flakes if you like a little heat. Serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- Reserve some pasta water to adjust the sauce consistency easily without diluting flavor.
- Cook lobster just enough to heat through; overcooking can make it tough.
- Red pepper flakes are optional but add a nice subtle kick.
- This dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Keywords: Lobster Alfredo, Fettuccine, Creamy Pasta, Seafood Pasta, Italian Dinner, Lobster Pasta, Parmesan Alfredo Sauce
Find it online: https://nayabaker.com/lobster-alfredo-pasta-recipe/
