Print

Lobster Alfredo Pasta

Lobster Alfredo Pasta
Print Recipe

Lobster Alfredo Pasta combines tender, succulent lobster meat with a rich and creamy Alfredo sauce tossed with perfectly cooked fettuccine pasta. This easy gourmet recipe delivers restaurant-quality flavors in under 30 minutes, making it ideal for special dinners or indulgent comfort meals at home.

Ingredients

Main Ingredients

  • Fresh lobster meat – 1 cup, cooked and chopped
  • Fettuccine pasta – 12 ounces
  • Heavy cream – 1 cup
  • Butter – 4 tablespoons
  • Fresh garlic – 3 cloves, minced
  • Parmesan cheese – 1 cup, freshly grated
  • Salt – to taste
  • Black pepper – to taste
  • Fresh parsley – 2 tablespoons, chopped for garnish

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until just al dente according to package instructions, usually about 10-12 minutes. Drain and set aside, reserving a cup of pasta water for later.
  2. Cook the garlic and make the sauce base: In a large skillet, melt the butter over medium heat. Add the minced fresh garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it. Slowly pour in the heavy cream, stirring continuously to combine with the butter and garlic.
  3. Add the Parmesan and season: Lower the heat and gradually add freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
  4. Incorporate the lobster meat: Gently fold in the lobster meat, warming it through without overcooking to keep it tender. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency.
  5. Combine pasta and sauce: Add the cooked fettuccine directly into the skillet, tossing well so every strand is generously coated with the luscious lobster Alfredo sauce.
  6. Garnish and serve: Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately to enjoy the dish at its creamiest and best.

Notes

  • Use fresh lobster if possible for best flavor and texture.
  • Do not overcook lobster: add last and heat gently to avoid rubbery meat.
  • Grate Parmesan cheese fresh for optimal sauce creaminess and flavor.
  • Reserve pasta water to thin out sauce and help it cling to pasta.
  • Serve immediately as Alfredo sauce thickens as it cools.

Nutrition

Keywords: Lobster Alfredo, Creamy Pasta, Seafood Pasta, Italian Pasta, Gourmet Dinner, Comfort Food

Find it online: https://marybaking.com/lobster-alfredo-pasta/