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A serving of creamy lobster alfredo pasta with generous pieces of lobster meat

Creamy Lobster Alfredo Pasta

Indulge in a luxurious and decadent Creamy Lobster Alfredo Pasta, featuring perfectly cooked pasta tossed in a rich Parmesan cream sauce with tender, succulent lobster pieces. This elegant dish is surprisingly easy to make and perfect for a special occasion or a gourmet weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 850 kcal

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Grater (for Parmesan)

Ingredients
  

Pasta

  • 1 pound fettuccine or your favorite pasta (linguine or spaghetti also work well)

Lobster

  • 1 ½ pounds cooked lobster meat, chopped into bite-sized pieces (freshly cooked from 2-3 live lobsters or frozen, thawed tails/claws)

Sauce

  • ½ cup unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 ½ cups grated Parmesan cheese plus more for serving
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • nutmeg Pinch (optional, but enhances the creaminess)

Garnish

  • Fresh parsley, chopped for garnish

Instructions
 

Instructions

  • Cook the fettuccine in a large pot of salted boiling water until al dente, according to package directions. Before draining, reserve about 1 cup of pasta water.
  • While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
  • Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, and let it simmer for 3-5 minutes to thicken slightly.
  • Reduce heat to low and gradually stir in the grated Parmesan cheese until it melts smoothly into the cream, creating a rich and creamy sauce.
  • Season the sauce with salt, black pepper, and nutmeg to taste. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
  • Gently fold the chopped cooked lobster meat into the Alfredo sauce and heat through for 1-2 minutes, just until warmed.
  • Add the drained fettuccine directly to the skillet with the sauce and lobster, tossing until the pasta is evenly coated. Add more pasta water if the sauce needs to be loosened.
  • Divide the pasta among serving plates, garnish generously with fresh chopped parsley and extra grated Parmesan cheese, and serve immediately.

Notes

For best results, use freshly cooked lobster. If using frozen lobster, ensure it is fully thawed and patted dry before adding to the sauce. You can adjust the amount of garlic and cheese to your personal preference. A touch of white wine can be added to the sauce with the cream for extra depth of flavor. This dish is best served immediately as the sauce can thicken considerably upon standing.