Description
This rich and creamy Lobster Alfredo Pasta combines succulent cooked lobster meat with a luscious homemade Alfredo sauce served over tender fettuccine. Ready in just 25 minutes, this elegant dish is perfect for special occasions or a luxurious weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Lobster Alfredo Sauce
- 1 lb cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp olive oil
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook Pasta: Cook the fettuccine according to the package directions until al dente. Drain the pasta well and set it aside while you prepare the sauce.
- Sauté Garlic: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.
- Warm Lobster Meat: Add the chopped cooked lobster meat to the skillet and cook for 2 to 3 minutes just until warmed through. Then remove the lobster from the skillet and set aside.
- Make Alfredo Sauce: In the same skillet, add the remaining tablespoon of butter and pour in the heavy cream. Bring it to a gentle simmer over medium heat.
- Incorporate Cheese: Whisk in the freshly grated Parmesan cheese slowly until the sauce becomes smooth and thickened, which should take about 3 to 5 minutes.
- Season Sauce: Taste the sauce and season it with salt and freshly ground black pepper according to your preference.
- Combine Lobster and Pasta: Return the lobster meat to the skillet along with the cooked fettuccine. Toss gently to combine all ingredients and heat through evenly.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best melting quality and flavor.
- Be careful not to overcook the lobster meat as it is already cooked and will become tough if overheated.
- You can substitute heavy cream with half-and-half for a lighter sauce but it will be less rich.
- For an extra touch, add a squeeze of lemon juice to the sauce before serving to brighten the flavors.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
