Garlicky Lobster Fettuccine Alfredo

Every February, I find myself craving something cozy, indulgent, and just a little fancy. This garlicky lobster fettuccine alfredo checks all those boxes. It’s rich and creamy without being heavy, and the tender bites of lobster make it feel like you’re celebrating something—even if it’s just making it through a long week.

Pat doesn’t eat lobster (he wishes he could, but it’s just not his thing), so this is my personal treat. On the years when Valentine’s Day sneaks up on us, we’ll skip the flowers and cards and just sit down together to something good. For me, that usually means seafood, pasta, and a generous dusting of parmesan. One forkful of this dish and I knew it was going to be on repeat.

Ingredients You’ll Need

Here’s what makes this recipe shine and why each one matters:

• Unsalted butter – gives you full control over the saltiness of the sauce.

• Shallots and garlic – the base of the flavor; sautéing these low and slow is key.

• Lobster tails – fresh or frozen, just make sure they’re fully thawed for the best texture.

• Dry white wine – something crisp like Chardonnay or Sauvignon Blanc works; if you wouldn’t drink it, don’t cook with it.

• Fettuccine noodles – their width holds onto that creamy sauce beautifully.

• Heavy cream – no substitutions here if you want that classic Alfredo richness.

• Fresh parmesan – skip the pre-grated; grating it yourself melts into the sauce so much better.

• Parsley and lemon juice – for brightness and balance.

• Crusty bread – because you’ll want to swipe up every drop of sauce.

How I Make It Happen

One thing I’ve learned making Alfredo over the years is that the whole process moves quickly, so having everything prepped saves you from scrambling. Here’s my flow:

1. Get the pasta water going first. Salt it well—like the sea.

2. Sauté the shallots and garlic in butter. I keep the heat gentle so they don’t burn.

3. Steam the lobster. About 6–8 minutes does the trick; when the shells turn bright orange, they’re done.

4. Pull the meat. I use a towel to hold the shells while I cut them down the center with kitchen shears. Dicing the meat into bite-sized pieces means every bite of pasta gets some lobster love.

5. Build the sauce. Butter, cream, parmesan, and a little salt and pepper. The smell alone is heavenly.

6. Bring it all together. Toss the hot pasta with the sauce, lobster, parsley, and lemon juice. If the sauce feels too thick, a splash of pasta water loosens it perfectly.

Practical Tips From My Kitchen

• Timing is everything. Drop the pasta in halfway through steaming the lobster so everything is ready to come together at once.

• Don’t skimp on the cheese. Fresh parmesan really makes the sauce silky.

• Save that pasta water. A splash or two can save you if the sauce thickens too much while tossing.

• Make it weeknight-friendly. You can cook and chop the lobster earlier in the day and store it in the fridge until you’re ready to assemble the sauce and pasta.

Serving Ideas

I usually keep things simple—big bowls of pasta, a green salad, and warm, crusty bread. If I’m feeling extra fancy, I’ll open the same bottle of white wine I used in the sauce and pour myself a glass. It makes dinner feel like a little event.

If you’re cooking for guests, this pasta pairs beautifully with roasted asparagus or a bright citrus salad to balance the richness.

Storing and Reheating

This dish is best enjoyed right after making it, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or milk to bring the sauce back to life—just don’t microwave it, or the lobster can turn rubbery.

FAQs

Can I use pre-cooked lobster?
Yes, you can, especially if you’re short on time. Just skip the steaming step and fold the pre-cooked lobster meat into the sauce at the end to warm it through.

What can I substitute for white wine?
Chicken broth works well if you prefer not to cook with alcohol. The flavor will be slightly different but still delicious.

Can I make this dish ahead of time?
You can prep the lobster and grate the cheese in advance, but wait to make the sauce and cook the pasta until just before serving. Alfredo sauces thicken quickly, and fresh is best.

What other pasta shapes work for this recipe?
Linguine or tagliatelle are great options, but honestly, any pasta you love will taste good in this creamy sauce.

How do I know when the lobster is done?
The shell should be bright red, and the meat will look opaque and firm. Overcooked lobster can turn chewy, so keep a close eye on the time.

Continue to Content

Yield: 4

Garlicky Lobster Fettuccine Alfredo

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Creamy, garlicky, and indulgent—this Lobster Fettuccine Alfredo is the ultimate comfort meal.

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 1 pound fettuccine noodles
• 3 lobster tails (about 6 oz each), thawed if frozen
• ½ cup unsalted butter, divided
• 6 cloves garlic, finely minced
• 2 tablespoons shallots, minced
• ⅓ cup dry white wine (like chardonnay or sauvignon blanc)
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley, minced
• Juice of 1 small lemon
• Kosher salt, to taste
• Freshly ground black or white pepper, to taste
• Crusty bread, for serving (optional)

Instructions

1. Bring a large pot of well-salted water to a boil. You’ll need it ready to drop in the pasta while you start on the sauce.
2. In a deep skillet over medium heat, melt 2 tablespoons of butter. Sauté the shallots and garlic until soft and fragrant.
3. Add the lobster tails and pour in the white wine. Cover the pan and let the lobster steam for about 6–8 minutes, until the shells turn bright red and the meat is opaque. Halfway through, add the fettuccine to the boiling water if you’re comfortable multitasking; otherwise, wait until the lobster is done.
4. Transfer the cooked lobster to a cutting board and let it cool slightly. Using kitchen shears, carefully cut through the shell to release the meat. Dice the lobster into bite-sized chunks.
5. Return the skillet to the heat and add the remaining butter. Once melted, stir in the heavy cream and parmesan. Season with salt and pepper, then remove from the heat once the cheese melts into a silky sauce.
6. Reserve a little pasta water before draining the fettuccine. Toss the hot pasta in the sauce along with the lobster meat, parsley, and a squeeze of lemon juice. Add a splash of pasta water if needed to loosen the sauce.
7. Serve immediately, garnished with extra parmesan and parsley, and pair it with crusty bread to soak up every drop of that luscious sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 824Total Fat 54gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 17gCholesterol 207mgSodium 738mgCarbohydrates 49gFiber 2gSugar 4gProtein 33g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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My Final Thoughts

This garlicky lobster fettuccine alfredo is pure comfort with a touch of elegance. It’s one of those meals that makes you slow down, take a deep breath, and just savor every bite. Whether you’re celebrating Valentine’s Day, an anniversary, or just treating yourself after a long day, this dish is one to keep in your back pocket.

Also try these Lobster recipes:-

• Lobster Scampi with Linguine
• Lobster Ravioli With Butter Sage Sauce
• Butter Poached Lobster