🦞🍝 Lobster Alfredo Pasta
A restaurant-worthy dish in your own kitchen — buttery lobster tails over creamy fettuccine Alfredo. Pure indulgence.
🕒 Total Time: ~30 minutes
🍽️ Servings: 2
🛒 Ingredients
For the Lobster:
- 2 lobster tails
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt & pepper, to taste
- Paprika, for color
- Fresh parsley, chopped (for garnish)
For the Alfredo Pasta:
- 8 oz fettuccine
- 3 tbsp butter
- 4 cloves garlic, minced
- 1¼ cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- Salt & pepper, to taste
- Pinch of ground nutmeg (optional but adds depth)
- 1 tsp lemon zest (optional, for brightness)
👨🍳 Instructions
🍝 1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook fettuccine until al dente, according to package instructions.
Reserve ½ cup of pasta water, then drain and set aside.
🦞 2. Cook the Lobster
Using kitchen shears, butterfly the lobster tails: cut the shell lengthwise and gently lift the meat out to sit on top.
In a skillet over medium heat, melt 2 tbsp butter and add minced garlic.
Place lobster tails shell-side down. Spoon hot butter over the meat as it cooks.
Cook for 4–6 minutes, until the meat turns opaque and slightly firm.
Season with salt, pepper, paprika, and a sprinkle of fresh parsley.
Set aside and keep warm.
🧄 3. Make the Alfredo Sauce
In a separate pan, melt 3 tbsp butter and sauté garlic for 30 seconds.
Pour in heavy cream and simmer for 5 minutes, stirring frequently.
Add Parmesan, a pinch of nutmeg, salt, pepper, and lemon zest if using. Stir until the sauce is smooth and silky.
Add cooked fettuccine to the sauce and toss to coat.
Use a bit of the reserved pasta water to loosen the sauce if needed.
🍽️ 4. Serve
Twirl fettuccine onto plates or shallow bowls.
Top each serving with a lobster tail.
Drizzle any remaining garlic butter from the pan over the lobster.
Garnish with fresh parsley and a touch of grated Parmesan.
💡 Pro Tips:
- For a next-level finish, broil the lobster tails for 1–2 minutes after pan-cooking for a slight char.
- Pair with a crisp Chardonnay or sparkling wine to cut through the richness.
- Add a side of garlic bread or a simple arugula salad with lemon vinaigrette.
