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Creamy Lobster Alfredo Pasta

Easy Lobster Alfredo with Fettuccine
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This decadent Lobster Alfredo features tender lobster meat, a velvety Parmesan-Mozzarella sauce, and fettuccine—ready in 50 minutes! Perfect for date nights, Valentine’s Day, or impressing guests. Costs just 30.24 total (7.56/serving).

Ingredients

Scale
  • 16 oz package fettuccine
  • 7 tbsp salted butter, divided
  • 3 (6 oz) lobster tails, thawed if frozen
  • 4 large garlic cloves, minced
  • ⅓ cup white cooking wine or chicken broth
  • 2 cups heavy whipping cream
  • ¼ tsp ground black pepper
  • ⅔ cup grated Parmesan cheese
  • ⅔ cup shredded mozzarella cheese

For Serving:

  • Fresh chopped parsley
  • Lemon wedges
  • Freshly shaved or grated Parmesan

Instructions

  • Add salt to a large pot of water and bring it to a boil.
  • In a large, deep skillet with a lid, melt 2 tablespoons of butter over medium-low heat. Add minced garlic and cook until fragrant, about 30-60 seconds.
  • Add lobster tails and ⅓ cup white cooking wine (or chicken broth) to the skillet. Cover and steam for 6-8 minutes, until tails are bright reddish-orange and meat is opaque-white. Remove tails to a cutting board to cool slightly.
  • Place lobster tails on a cutting board. Using a kitchen towel to protect your hands, cut tails down the middle of the top and bottom shells with kitchen shears. Extract meat and dice into 2-inch pieces. Set aside.
  • Cook 16 oz fettuccine in boiling water per package instructions (8-10 minutes). Drain and set aside.
  • In the same skillet, melt remaining 5 tablespoons butter over medium heat. Add 2 cups heavy whipping cream and ¼ teaspoon black pepper. Bring to a gentle bubble (not a boil), then simmer, stirring occasionally, until thickened, about 5 minutes.
  • Add ⅔ cup grated Parmesan and ⅔ cup shredded mozzarella cheese. Stir until melted and sauce is smooth, about 5-10 minutes. Add pasta water if needed to adjust consistency.
  • Add cooked fettuccine and diced lobster to the sauce. Toss gently to coat. Serve immediately with fresh parsley, lemon wedges, and extra Parmesan

Notes

Cost: $30.24 ($7.56 per serving)

  • Serve: Safe at room temperature for up to 2 hours before refrigerating.
  • Store: Refrigerate in an airtight container for 3-4 days. Reheat with a splash of cream.
  • Freeze: Freeze in a freezer-safe container for 1-2 months. Thaw overnight in the fridge.
  • Tip: My restaurant-inspired version uses mozzarella for extra creaminess—perfect for impressing guests!

Allergy Information: Check ingredients for allergens, especially shellfish (lobster), dairy (cream, cheese), and wheat (fettuccine). Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/lobster-alfredo/