Description
Creamy Lobster Alfredo Pasta is an indulgent seafood pasta featuring tender lobster meat tossed with fettuccine in a rich garlic Parmesan Alfredo sauce. This restaurant-quality dish is elegant enough for special occasions yet simple enough for a luxurious dinner at home.
Ingredients
- 12 oz fettuccine pasta
- 1 lb cooked lobster meat, chopped
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Cook for 3-4 minutes, stirring frequently.
- Add Parmesan cheese and Romano cheese, whisking until smooth.
- Season with salt, black pepper, and paprika.
- Stir in lemon juice.
- Add lobster meat and cook for 2-3 minutes until warmed through.
- Add cooked pasta and toss to coat evenly in the Alfredo sauce.
- Add reserved pasta water as needed to reach desired consistency.
- Cook for 1-2 minutes until everything is heated through.
- Garnish with parsley and chives.
- Serve immediately.
Notes
- Fresh lobster provides the best flavor, but frozen lobster meat may be used if thawed properly.
- Do not boil the sauce after adding cheese to prevent separation.
- Avoid overcooking the lobster to keep it tender.
- Freshly grated cheese melts much more smoothly than pre-shredded cheese.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American