Description
Indulge in the richness of creamy Lobster Alfredo, combining tender lobster and fettuccine for a luxurious dining experience.
Ingredients
- 2 large lobster tails (or 3 small lobster tails)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1¼ cups freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 1 tablespoon fresh parsley, chopped
- 12 ounces fettuccine pasta
- 1 teaspoon salt (for boiling water)
- 1 tablespoon olive oil
Instructions
- Prepare the Lobster Tails: Cut through the top shell lengthwise, stopping just before the tail fin. Gently pull apart the shell and lift the meat slightly. Season the lobster with melted butter, garlic powder, paprika, salt, and black pepper. Add a squeeze of lemon juice.
- Cook the Lobster: Heat a skillet over medium heat and add 2 tablespoons of butter. Cook the lobster tails flesh-side down for 2-3 minutes until they turn opaque. Flip and continue cooking for another 3-4 minutes, basting with pan butter. Remove from heat, allow to rest, then cut the meat into bite-sized pieces.
- Cook the Pasta: Boil a large pot of salted water. Add fettuccine and cook until al dente (9-11 minutes). Drain and toss with olive oil.
- Make the Alfredo Sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Sauté minced garlic for 30 seconds until fragrant. Stir in heavy cream and whole milk, bringing to a gentle simmer. Lower the heat and gradually whisk in Parmesan until smooth. Season with salt, black pepper, and nutmeg, simmering for 3-4 minutes.
- Assemble the Lobster Alfredo: Toss cooked pasta into the sauce, mixing gently. Fold in the lobster pieces, warming them for 1-2 minutes. Garnish with fresh parsley.
- Serve and Enjoy: Plate immediately, offering extra Parmesan on the side. Accompany with a garden salad or garlic bread.
Notes
Use freshly grated Parmesan for the best texture. Adjust seasoning as necessary while cooking. If the sauce thickens too much, whisk in a splash of milk.
