🦞 Creamy Lobster Alfredo
⭐️ Servings
4 servings
⏱️ Total Time
About 35 minutes
🧂 Ingredients
🦞 For the Lobster:
2 lobster tails (6–8 ounces each)
1 tablespoon unsalted butter
1 garlic clove, minced
Pinch of salt and freshly ground black pepper
Squeeze of fresh lemon juice (about 1 teaspoon)
🍝 For the Pasta:
12 ounces fettuccine (or linguine, tagliatelle, or spaghetti)
1 tablespoon salt (for the boiling water)
🧈 For the Alfredo Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese (optional for extra creaminess)
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Pinch of ground nutmeg (optional, adds warmth and depth)
2 tablespoons chopped fresh parsley (plus more for garnish)
👩🍳 Instructions
1. Prepare the Lobster
Using kitchen shears, cut down the center of each lobster tail shell lengthwise to expose the meat. Gently lift the meat slightly out of the shell but keep the base attached — this helps it cook evenly.
Melt 1 tablespoon butter in a skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Place lobster tails flesh side down and cook for 2–3 minutes. Flip and cook for another 2–3 minutes until the meat is opaque and slightly golden.
Squeeze a little lemon juice over the lobster. Remove from pan and set aside to cool slightly.
Once cool, remove the meat from the shells and cut it into bite-size chunks.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Add fettuccine and cook according to package directions until al dente (firm to the bite).
Drain, reserving ½ cup of pasta water to thin the sauce later if needed.
3. Make the Alfredo Sauce
In a large deep skillet, melt 3 tablespoons butter over medium heat.
Add 3 cloves minced garlic and sauté for about 1 minute, just until fragrant (don’t brown it).
Slowly pour in 1½ cups heavy cream, stirring constantly. Bring it to a gentle simmer (not a boil).
Reduce heat to low and stir in Parmesan cheese a little at a time until melted and smooth.
Add mozzarella if using and stir until fully incorporated.
Season with salt, pepper, and nutmeg (optional).
Let the sauce simmer gently for 3–4 minutes, stirring occasionally until it thickens and coats the back of a spoon.
4. Combine Pasta and Lobster
Add the cooked pasta to the Alfredo sauce. Toss gently to coat.
Stir in the lobster meat and let it warm through for about 1–2 minutes.
If the sauce feels too thick, add a small splash of the reserved pasta water until you reach your desired consistency.
5. Garnish and Serve
Sprinkle chopped parsley over the top.
Add a little extra freshly grated Parmesan for a finishing touch.
Serve immediately with garlic bread or a crisp Caesar salad on the side.
💡 Optional Add-Ons & Tips
White wine twist: Add ¼ cup of dry white wine after the garlic step and let it simmer for a minute before adding cream.
Seafood variation: Add shrimp or scallops along with lobster for a “Seafood Alfredo.”
Extra luxury: Top with a few lobster claw pieces or drizzle with truffle oil for an elegant finish.
Storage: Store leftovers in an airtight container up to 2 days. Reheat gently over low heat with a splash of milk or cream.