Description
Indulge in a warm bowl of Lobster Alfredo with a rich, creamy sauce and succulent lobster meat, perfect for special occasions or cozy nights in.
Ingredients
Scale
- 2 large lobster tails
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 3 tablespoons unsalted 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 by cutting through the top shell and seasoning with butter, garlic powder, paprika, salt, and black pepper. Squeeze fresh lemon juice over them.
- Cook the lobster tails in a skillet over medium heat for 2-3 minutes per side until opaque, then cut into bite-sized pieces.
- Boil salted water and cook the fettuccine until al dente, then toss with olive oil.
- In the same skillet, melt butter and sauté minced garlic, then add heavy cream and milk, stirring until heated through. Gradually whisk in Parmesan cheese, seasoning with salt, pepper, and nutmeg.
- Toss the cooked pasta with the sauce and lobster pieces, garnishing with parsley.
- Serve immediately with extra Parmesan on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 3g
- Sodium: 500mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg