Description
This creamy and indulgent Lobster Alfredo Pasta is a luxurious twist on a classic Italian favorite. Tender chunks of cooked lobster meat are combined with fettuccine pasta and enveloped in a rich, homemade Alfredo sauce made with butter, garlic, heavy cream, and freshly grated Parmesan cheese. Finished with a sprinkle of fresh parsley, this dish is perfect for a special occasion or an elegant weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Seafood
- 1 lb cooked lobster meat, chopped
Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp olive oil
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain the pasta and set it aside.
- Heat Oil and Butter: In a large skillet over medium heat, warm the olive oil and 1 tablespoon of butter until melted and hot.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant but not browned.
- Warm Lobster Meat: Add the chopped cooked lobster meat to the skillet and cook for 2–3 minutes, just until warmed through. Remove the lobster from the skillet and set aside to prevent overcooking.
- Make Alfredo Sauce: In the same skillet, add the remaining tablespoon of butter and the heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Add Parmesan Cheese: Gradually whisk in the freshly grated Parmesan cheese and continue to cook for 3–5 minutes until the sauce is smooth, creamy, and thickened.
- Season Sauce: Taste the sauce and add salt and black pepper as needed to enhance the flavor.
- Combine Pasta and Lobster: Return the lobster meat to the skillet, add the drained fettuccine, and gently toss everything together to coat the pasta evenly in the Alfredo sauce and warm through.
- Garnish and Serve: Sprinkle the dish with chopped fresh parsley and serve immediately while hot and creamy.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Make sure not to overcook the lobster to maintain its tender texture.
- You can substitute fettuccine with other pasta types like linguine or tagliatelle if preferred.
- To make the sauce lighter, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to prevent sauce separation.
