Creamy Lobster Alfredo Pasta

Indulge in a luxurious and rich Creamy Lobster Alfredo Pasta, featuring tender lobster meat tossed with al dente fettuccine in a velvety smooth Parmesan cream sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 4 people

Calories 650 kcal

Equipment

large pot
large skillet or pan
whisk

Ingredients

Main Ingredients

2-4 lobster tails fresh or frozen (depending on size)
12-16 ounces Fettuccine or your favorite pasta
6 tablespoons Unsalted butter 4 for sauce, 2 for lobster
4-5 Garlic freshly minced cloves
2 cups Heavy cream
1 cup Parmesan cheese freshly grated (plus more for garnish)
1 cup Reserved pasta water
2 tablespoons Fresh parsley chopped (for garnish)
Salt to taste
Freshly ground black pepper to taste

Instructions

Cook fettuccine in heavily salted boiling water until al dente, reserving 1 cup of starchy pasta water before draining.
Pat thawed lobster dry, then sauté with 2 tablespoons butter and minced garlic for 2-3 minutes until opaque; set aside.
Melt remaining 4 tablespoons butter in the same skillet, add heavy cream, and simmer gently for 2-3 minutes to thicken.
Whisk in grated Parmesan until smooth, season with salt and pepper, and add reserved pasta water to reach desired consistency.
Return cooked fettuccine and lobster to the sauce, toss gently to coat, and garnish with fresh parsley before serving.

Notes

For best results, use fresh lobster. If using frozen, ensure it is fully thawed and patted dry before cooking. Do not overcook the lobster as it can become tough quickly.