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

Creamy Lobster Alfredo Pasta

A luxurious and easy-to-make Creamy Lobster Alfredo Pasta recipe, perfect for a special occasion. Tender lobster meat is tossed with al dente fettuccine in a rich and creamy Parmesan Alfredo sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh or frozen lobster tails (about 2-3 tails, 6-8 oz each)
  • 1 lb fettuccine or linguine pasta
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups grated Parmesan cheese plus more for serving
  • 1/4 cup reserved pasta water
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Equipment

  • Kitchen shears
  • Large pot
  • Large skillet or wide pot

Method
 

Instructions
  1. Thaw lobster tails if frozen, then cut a slit down the shell to expose the meat. Par-cook lobster in simmering water for 3-5 minutes or sauté in butter for 2-3 minutes per side, then chop into bite-sized pieces.
  2. Cook fettuccine in boiling salted water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  3. Melt unsalted butter in a large skillet over medium-low heat. Add minced garlic and cook for about 1 minute until fragrant.
  4. Pour in heavy cream and bring to a gentle simmer, then reduce heat to low. Gradually add Parmesan cheese, stirring until melted and the sauce is smooth and slightly thick.
  5. Add the cooked pasta to the Alfredo sauce and toss gently to coat. If the sauce is too thick, add reserved pasta water until desired consistency.
  6. Gently fold in the cooked lobster pieces and heat through for 1-2 minutes, being careful not to overcook.
  7. Divide pasta among serving bowls. Garnish with fresh chopped parsley and extra Parmesan cheese if desired, then serve immediately.

Notes

Consider adding a pinch of nutmeg to the Alfredo sauce for a deeper, more rounded flavor. For best results, use freshly grated Parmesan cheese rather than pre-grated.