Decadent Creamy Lobster Alfredo Pasta
Indulge in this luxurious Lobster Alfredo Pasta, featuring perfectly cooked pasta, tender lobster, and a rich, creamy Parmesan sauce. This decadent dish is surprisingly easy to make and perfect for a special occasion.
Equipment
- large pot
- large skillet or Dutch oven
- whisk
Ingredients
Pasta
- 1 pound fettuccine or linguine pasta
Lobster
- 2 raw or cooked lobster tails (4-6 oz)
Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese plus more for garnish
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped
Instructions
Prepare Lobster
- If using raw lobster tails, cook them by steaming, boiling, or baking until done (5-12 minutes depending on method). Once cooled, remove the meat from the shells and chop into bite-sized pieces. If using pre-cooked lobster, simply thaw and chop.
Cook Pasta
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Start Sauce
- While pasta cooks, melt butter in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant, being careful not to burn.
Build Alfredo
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low.
Add Cheese and Seasoning
- Gradually whisk in Parmesan cheese until melted and sauce is smooth. Stir in nutmeg, salt, and pepper. If the sauce is too thick, add reserved pasta water to reach desired consistency.
Combine
- Add cooked lobster and drained pasta to the sauce. Toss gently to coat everything evenly.
Serve
- Divide the pasta among plates, garnish with fresh chopped parsley and extra Parmesan cheese, and serve immediately.
Notes
For optimal flavor, use fresh Parmesan cheese and quality lobster. Adjust seasonings to your personal preference.