Description
Indulge in the rich flavors of Creamy Lobster Fettuccine Alfredo with our step-by-step guide. Learn to create this luxurious dish perfect for any special occasion.
Ingredients
- 1/2 cup (120 ml) unsalted butter, divided
- 2 tablespoon (30 ml) s shallot, minced
- 6 cloves garlic, finely minced
- 3 lobster tails, (6-ounce s each) thawed if froz en
- 1/3 cup (80 ml) white grape juice
- 1 pound (454 g) fettuccine noodles (dried)
- 1 cup (240 ml) heavy whipping cream
- 1 cup (240 ml) finely grated fresh parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper or white pepper, to taste
- 2 tablespoon (30 ml) s parsley, minced
- 1 small lemon, juiced
- 1 loaf crusty bread, sliced, for serving (optional )
Instructions
- Fill a large pot with water, add a generous amount of fine sea salt, and bring it to a boil. Begin this step well in advance as the recipe progresses quickly, and you’ll need the water boiling to cook the pasta midway through steaming the lobster.
- Place a large, deep skillet on medium to medium-low heat, and cook the minced shallot and garlic in 2 tablespoons of butter until they soften.
- Once softened, place the lobster tails in the skillet, add the white grape juice, and cover immediately. Let the lobster steam for 6 to 8 minutes until the shell turns bright reddish-orange and the meat appears opaque. While the lobster is steaming, add the pasta to the boiling water. If you’re not comfortable removing lobster meat from the shell, wait until the lobster finishes steaming to add the pasta.
- Take the skillet off the heat and transfer the lobster tails to a cutting board to cool. Use a clean kitchen towel to hold the tails, and with sharp kitchen shears, cut the shell down the center on both the top and bottom, stopping just before the tail end. Carefully remove the meat and cut it into small, bite-sized pieces.
- Return the skillet to the burner and add the remaining 6 tablespoons of butter. Once the butter has melted, pour in the heavy whipping cream and finely grated parmesan cheese. Season with a pinch or two of kosher salt and some freshly ground black or white pepper. Stir briefly to blend the ingredients, then remove the skillet from the heat again.
- Before draining the pasta, save a bit of the cooking water. Combine the hot, drained fettuccine noodles with the sauce, lobster meat, minced parsley, and the juice of a small lemon.
- Mix everything thoroughly and serve immediately alongside crusty bread. Garnish with additional parsley and parmesan cheese if desired.
Notes
- Finely chop shallots and garlic for even flavor distributionnStir fettuccine while boiling and save some pasta water for sauce consistencynAdd lemon juice just before serving for a fresh, vibrant touch
