Lobster Alfredo Pasta
Lobster Alfredo Pasta is a rich, creamy dish combining tender lobster meat with fettuccine in a homemade garlic-Parmesan cream sauce—an easy yet elegant dinner option that feels restaurant-worthy.
Ingredients
- 12 oz dry fettuccine pasta
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- ½ tsp crushed red pepper flakes optional
- 2 cooked lobster tails chopped
- 1 tbsp fresh lemon juice
- Fresh parsley chopped (for garnish)
Instructions
- Boil salted water, cook fettuccine until al dente (9–11 mins), drain, and set aside.
- Melt butter and olive oil in a skillet over medium heat. Add garlic; cook 1–2 mins until fragrant.
- Add cream, bring to a simmer. Stir in Parmesan gradually until melted and thickened, about 3–4 mins.
- Add salt, pepper, and optional red pepper flakes.
- Stir in chopped lobster and lemon juice. Warm for 1–2 mins, don’t overcook.
- Add pasta to the sauce and toss to coat.
- Serve with parsley and extra Parmesan if desired.