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A decadent and simple-to-make pasta dish combining tender lobster meat with a lush Alfredo sauce and salty Parmesan, perfect for special occasions or cozy meals.

Ingredients

Scale
  • 16-ounce package fettuccine
  • 7 tablespoons salted butter, divided
  • 3 lobster tails (6 oz each), thawed if frozen
  • 4 large garlic cloves, minced
  • ⅓ cup white cooking wine or chicken broth
  • 2 cups heavy whipping cream
  • ¼ teaspoon ground black pepper
  • ⅔ cup grated Parmesan cheese
  • ⅔ cup shredded mozzarella cheese
  • fresh chopped parsley, for garnish
  • lemon wedges, for serving
  • freshly shaved or grated Parmesan, for garnish

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
  2. In a large deep skillet over medium-low heat, melt 2 tablespoons of butter.
  3. Add minced garlic and cook until fragrant, about 30–60 seconds.
  4. Add lobster tails and 1/3 cup white cooking wine or chicken broth to the skillet, cover, and steam 6–8 minutes until shells are bright red and meat is opaque.
  5. Remove lobster tails and let cool slightly.
  6. Use kitchen shears to cut along the top and bottom of the lobster shells, extract the meat, and cut into roughly 2-inch pieces; set aside.
  7. Cook fettuccine in the boiling salted water according to package directions until al dente; drain and set aside.
  8. In the same skillet over medium heat, melt the remaining 5 tablespoons of butter.
  9. Pour in 2 cups heavy cream and 1/4 teaspoon ground pepper, bringing it just to a gentle bubble (do not boil).
  10. Reduce heat to low and simmer, stirring frequently, until the mixture thickens, about 5 minutes.
  11. Stir in 2/3 cup grated Parmesan and 2/3 cup shredded mozzarella, continuing to cook and stir until the sauce is smooth and coats the back of a spoon, about 5–10 minutes.
  12. Toss the drained fettuccine, lobster meat, and Alfredo sauce together until everything is evenly coated.

Notes

Use kitchen shears to safely cut through cooked lobster shells for easy meat removal., Steam lobster tails just until shells are bright red and meat is opaque to avoid toughness., Salt pasta water generously to season pasta from within., Save a cup of pasta cooking water to thin sauce if it gets too thick., Heat cream and butter mixture just to a gentle bubble to prevent sauce separation or graininess., Use freshly grated Parmesan for a creamier sauce., When reheating leftovers, add cream, milk, or reserved pasta water to restore sauce texture., A squeeze of fresh lemon and chopped parsley adds brightness to the dish.

Nutrition

Find it online: https://cookingcrumbs.com/lobster-alfredo-food-folks-and-fun/