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A serving of creamy lobster alfredo pasta with generous pieces of lobster meat

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 Parmesan cream sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 lbs cooked lobster meat from 2 small live lobsters, 4-6 small lobster tails, or pre-cooked frozen lobster meat
  • 1 lb fettuccine or linguine
  • 1/2 cup unsalted butter
  • 4-5 cloves garlic, minced
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese plus more for serving
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish, optional
  • olive oil A drizzle for pasta water, optional

Equipment

  • large pot
  • large skillet or Dutch oven
  • whisk

Method
 

Instructions
  1. Prepare the lobster by steaming or boiling live lobsters, or thawing and poaching frozen tails. Once cooled, extract the meat, or chop pre-cooked meat into bite-sized pieces and set aside.
  2. Cook the fettuccine in a large pot of salted boiling water until al dente, reserving about 1 cup of pasta water before draining.
  3. While pasta cooks, melt butter in a skillet over medium heat, then sauté minced garlic for about 1 minute until fragrant.
  4. Pour in heavy cream, bring to a gentle simmer, then gradually whisk in Parmesan cheese on low heat until smooth.
  5. Add cooked lobster meat and drained pasta directly into the Alfredo sauce, tossing gently to coat; add reserved pasta water if needed for desired consistency.
  6. Season with salt and pepper to taste, garnish with fresh parsley if desired, and serve immediately with extra Parmesan.

Notes

For an extra touch of flavor, you can add a pinch of red pepper flakes to the garlic while sautéing. Ensure your Parmesan cheese is freshly grated for the best melting consistency and flavor.