Lobster Alfredo Pasta
Description
Lobster Alfredo Pasta is a luxurious and creamy seafood dish featuring succulent lobster meat tossed with fettuccine in a rich Alfredo sauce made with butter, cream, and Parmesan cheese. It’s perfect for special occasions or indulgent dinners and pairs beautifully with garlic bread and a glass of white wine.
Ingredients (Serves 4)
For the Pasta:
12 oz (340 g) fettuccine or linguine pasta
Salt, for boiling water
For the Lobster:
2 (1.25 lb) live lobsters or 1 lb cooked lobster meat (tails or claws)
1 tbsp olive oil
1 clove garlic, minced
Juice of ½ lemon
Salt and pepper to taste
For the Alfredo Sauce:
2 tbsp unsalted butter
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
2 cloves garlic, minced
Salt and black pepper to taste
Pinch of nutmeg (optional)
Fresh parsley for garnish
Instructions
1. Prepare the Lobster (if using live lobster):
Bring a large pot of salted water to a boil.
Add lobsters and cook for about 8–10 minutes or until shells are bright red.
Remove lobsters and let cool. Crack open shells and remove meat.
Cut lobster meat into bite-sized pieces.
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2. Cook the Pasta:
In a large pot of salted boiling water, cook pasta according to package instructions until al dente.
Drain and set aside. Reserve ½ cup of pasta water.
3. Sauté the Lobster Meat:
In a skillet over medium heat, melt 1 tbsp
Add garlic and sauté until fragrant (about 30 seconds).
Add lobster meat, lemon juice, salt, and pepper. Sauté for 1–2 minutes. Remove from heat and set aside.
4. Make the Alfredo Sauce:
In a large pan, melt 2 tbsp butter over medium heat.
Add garlic and sauté for 30 seconds.
Pour in heavy cream. Simmer for 3–4 minutes.
Gradually whisk in Parmesan cheese until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg (optional).
Add cooked pasta and toss to coat. If sauce is too thick, add a splash of reserved pasta water.
5. Combine & Serve:
Gently fold in lobster meat.
Serve immediately, garnished with fresh parsley and extra Parmesan.
Estimated Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving, Approximate)
Calories: 790 kcal
Protein: 35 g
Fat: 50 g
Saturated Fat: 29 g
Carbohydrates: 45 g
Sugar: 3 g
Fiber: 2 g
Cholesterol: 230 mg
Sodium: 750 mg
Note: Values may vary based on exact ingredients used.
Q&A
Q: Can I use frozen lobster meat?
A: Yes! Thaw it in the refrigerator overnight and pat dry before sautéing.
Q: What’s a good substitute for heavy cream?
A: Half-and-half can work, but the sauce will be less rich. For a lighter version, use whole milk with a bit of flour for thickening.
Q: Can I make it ahead of time?
A: It’s best fresh, but you can prepare the sauce and lobster a few hours ahead and store separately. Combine and heat just before serving.
Q: Can I use a different type of pasta?
A: Absolutely. Linguine, tagliatelle, or even penne work well.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of cream or milk to
restore the sauc