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overhead shot of lobster alfredo in bowl
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Lobster Alfredo

With lumps of lobster, heavy cream, Parmesan cheese and white wine tossed with fettuccine, this lobster alfredo is rich, decadent and delicious.
Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 729kcal
Author Ryan Beck

Ingredients

  • ½ cup unsalted butter, divided
  • 6 garlic cloves, minced
  • 4 (6 oz) lobster tails
  • ½ cup dry white wine
  • 1 lb fettuccine noodles
  • 1 ½ cups heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups freshly grated Parmesan cheese
  • 1 lemon, juiced
  • 2 tablespoon fresh Italian parsley, chopped

Instructions

  • In a large Dutch oven, heat 2 tablespoon butter over medium-low heat. Add the garlic and cook for 30 seconds.
  • Add the lobster tails and wine. Cover and steam the lobster for 6-8 minutes. The shells should be reddish orange and the meat opaque. Remove the shells from pan.
  • Use kitchen shears to cut down the middle of the shell. Stop right before you reach the end of the tail. Remove the lobster meat from the shell, and cut into 1 inch pieces.
  • Cook the pasta according to package directions.
  • While the lobster cools, make the sauce. Bring the same pan back to medium heat and add the remaining butter and heavy cream. Simmer for 2 minutes before adding the salt and black pepper.
  • Add 1 cup of Parmesan to the sauce and mix until melted through. Add the cooked fettuccine and lobster to the sauce. Toss a couple of times and add the remaining 1 cup of Parmesan, tossing to combine. Add the fresh lemon juice and top with some parsley.

Notes

  • Use a meat thermometer so you know when the lobster is cooked.
  • Salt the water when boiling the fettuccine so it seasons the pasta.
  • Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
  • A quality dry white wine like Pinot Grigio or Chardonnay is a must.
  • Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • You can also use store-bought alfredo sauce if you want to skip the homemade version.

Nutrition

Serving: 1serving | Calories: 729kcal | Carbohydrates: 54g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 859mg | Potassium: 105mg | Fiber: 3g | Sugar: 3g