Go Back
Homemade Lobster Alfredo Fettuccine photo
Print Recipe Save it for later

Lobster Alfredo Fettuccine

This Lobster Alfredo Fettuccine is unbelievably creamy and decadent! Tender lobster meat meets rich Alfredo sauce over perfectly cooked fettuccine for a luxurious, easy dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta perfect shape to hold onto the Alfredo sauce
  • 1 lb cooked lobster meat chopped, fresh or frozen works beautifully
  • 1 cup heavy cream creates the rich, creamy base of the sauce
  • 1/2 cup grated Parmesan cheese adds nutty, salty depth to the sauce
  • 2 tbsp unsalted butter for sautéing garlic and enriching the sauce
  • 2 cloves garlic minced, infuses the sauce with aromatic flavor
  • 1/4 tsp black pepper for subtle heat and seasoning
  • 1/4 tsp salt enhances all the flavors
  • 2 tbsp fresh parsley chopped, adds a bright, fresh finish

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta using a colander and set aside, reserving about 1/2 cup of pasta water.
  • In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  • Pour 1 cup of heavy cream into the skillet with the garlic butter. Stir gently and bring the mixture to a simmer. Let it cook for 3-4 minutes, allowing the cream to reduce slightly and thicken.
  • Reduce the heat to low and whisk in 1/2 cup grated Parmesan cheese until melted and smooth. Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir continuously to prevent the sauce from sticking or burning.
  • Gently fold in the 1 pound of chopped cooked lobster meat. Allow the lobster to warm through in the sauce for 2-3 minutes, being careful not to overcook.
  • Add the drained fettuccine to the skillet with the sauce and lobster. Toss everything together gently, adding a splash of reserved pasta water if you want to loosen the sauce slightly so it coats every strand perfectly.
  • Remove the skillet from heat and sprinkle 2 tablespoons of freshly chopped parsley on top for a pop of color and freshness. Serve immediately while warm and creamy.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon
  • Silicone spatula
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of cream or water.
  • Use linguine or tagliatelle pasta as a substitute for fettuccine.
  • Substitute lobster with cooked crab meat or shrimp for a similar seafood flavor.