Description
A rich and creamy lobster alfredo pasta featuring tender lobster meat tossed in a decadent homemade alfredo sauce over fettuccine noodles.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb cooked lobster meat, chopped
- 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
- 2 tbsp chopped fresh parsley (for garnish)
- 1 tbsp olive oil
Instructions
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and 1 tbsp butter over medium heat.
- Add garlic and sauté for about 1 minute until fragrant.
- Add chopped lobster meat to the skillet and cook for 2–3 minutes to warm through. Remove lobster and set aside.
- In the same skillet, add remaining butter and heavy cream. Bring to a gentle simmer.
- Whisk in Parmesan cheese until sauce is smooth and thickened, about 3–5 minutes.
- Season sauce with salt and pepper to taste.
- Add lobster meat and cooked fettuccine to the sauce. Toss gently to combine and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
- Use fresh lobster meat or high-quality frozen lobster for best results.
- Add a splash of white wine to the sauce for extra flavor.
- For a lighter version, substitute half the heavy cream with half-and-half.
- Serve with garlic bread or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 650
- Sugar: 3g
- Sodium: 550mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg