Lobster Alfredo Pasta (Print Version)
Lobster and fettuccine tossed in a creamy, garlicky Parmesan Alfredo, finished with parsley.
# Ingredients:
→ Pasta
01 -
12 ounces dry fettuccine pasta
→ Sauce
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons olive oil
04 -
4 garlic cloves, minced
05 -
1 1/2 cups heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1/2 teaspoon crushed red pepper flakes
→ Lobster
10 -
2 cooked lobster tails, shells removed and chopped into bite-sized pieces
11 -
1 tablespoon fresh lemon juice
→ Garnish
12 -
Fresh parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 to 2 minutes until fragrant, stirring constantly to avoid browning.
03 -
Pour heavy cream into the skillet and bring to a gentle simmer. Stir in grated Parmesan cheese until fully melted and the sauce thickens. Season with salt, black pepper, and crushed red pepper flakes.
04 -
Fold in the chopped lobster meat and drizzle with fresh lemon juice. Cook for 1 to 2 minutes until lobster is warmed through, taking care not to overcook.
05 -
Add drained fettuccine to the skillet and gently toss to coat the pasta evenly with the sauce.
06 -
Transfer fettuccine to serving plates and finish with chopped parsley. Serve immediately while hot.
# Notes:
01 -
For the best texture, use fresh Parmesan cheese and add it off the heat if sauce becomes too thick.