Creamy Lobster Fettuccine Alfredo

This dish always feels like a little celebration, even if it’s just a quiet night at home. It’s rich without being heavy, full of soft strands of pasta coated in a smooth parmesan sauce, and dotted with tender pieces of lobster. I’ve made this for myself on evenings when I wanted something comforting and special at the same time. It comes together faster than you might expect, so the key is to have everything ready before you start cooking.

If you’re cooking for someone you love, or simply treating yourself, this is a meal that feels thoughtful. The garlic is warm but not overwhelming, the white wine adds a gentle brightness, and the fresh parsley and lemon at the end give the dish a clean finish.

Ingredients You’ll Need

• Unsalted butter

• Shallot, finely minced

• Garlic, finely chopped

• Lobster tails (thawed if frozen)

• Dry white wine (something you enjoy drinking)

• Fettuccine noodles

• Heavy cream

• Freshly grated Parmesan cheese

• Salt and black pepper

• Fresh parsley

• Lemon

• Bread for serving

How to Make It

1. Bring the pasta water to a boil:
   Salt the water well so the pasta itself has flavor. Keep it on standby while you start the sauce.

2. Cook the aromatics:
   In a large deep skillet, melt a couple tablespoons of butter over medium heat. Add the shallot and garlic. Cook until soft and fragrant.

3. Steam the lobster:
   Add the lobster tails to the pan and pour in the white wine. Cover the pan and let the lobster steam gently. When they turn bright and the meat looks opaque, lift them out to cool slightly.

4. Prepare the lobster meat:
   Carefully cut the shells and remove the meat. Chop it into bite-sized pieces.

5. Cook the pasta:
   While handling the lobster, drop the fettuccine into the boiling water. Cook until just tender.

6. Make the sauce:
   Add the remaining butter to the pan. Once melted, pour in the cream and stir in the parmesan. Season with salt and pepper. Keep the heat low so the sauce stays smooth.

7. Combine everything:
   Add the hot pasta straight into the sauce along with the chopped lobster, parsley, and lemon juice. Toss gently. A splash or two of pasta water will loosen the sauce if needed.

8. Serve:
   Enjoy right away with bread for dipping and extra parmesan on top.

Kitchen Notes

• This sauce thickens quickly, so having the pasta ready at the right time makes the dish feel seamless.

• Use freshly grated parmesan for the best texture. It melts into the sauce much more smoothly than pre-grated cheese.

• The lemon at the end makes a big difference. It brightens the cream and highlights the sweetness of the lobster.

Serving Suggestions

• A simple green salad with olive oil and vinegar

• Steamed asparagus or green beans

• A glass of the white wine you used for cooking

Storage

This dish is best enjoyed right after cooking. Leftovers can be refrigerated for up to two days, though the pasta will soften as it sits. Warm gently and add a small splash of cream to restore the texture.

FAQs

Can I use frozen lobster tails?
Yes — thaw them completely before steaming so they cook evenly.

Can I use a different pasta shape?
Fettuccine works well because of the wide surface area, but linguine or tagliatelle are good options too.

What if I don’t use wine when cooking?
You can steam the lobster with a splash of broth instead.

Can I make the sauce lighter?
Half-and-half will work, though it won’t be as silky. A bit of reserved pasta water helps smooth it out.

Continue to Content

Yield: 4

Creamy Lobster Fettuccine Alfredo

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A rich, elegant pasta dish made with tender pieces of lobster and a silky Parmesan cream sauce.

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 1/2 cup unsalted butter, divided
• 2 tablespoons minced shallot
• 6 cloves garlic, finely minced
• 3 lobster tails (about 6 ounces each), thawed if frozen
• 1/3 cup dry white wine (such as chardonnay or sauvignon blanc)
• 1 pound dried fettuccine
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese
• kosher salt, to taste
• black or white pepper, to taste
• 2 tablespoons minced parsley
• juice of 1 small lemon
• crusty bread for serving (optional)

Instructions

1. Bring a well-salted pot of water to a boil so it’s ready for the pasta when needed.
2. Warm a large deep skillet over medium heat and melt 2 tablespoons of the butter. Add the shallot and garlic and cook until softened and fragrant. Place the lobster tails in the pan and pour in the white wine. Cover and let the lobster steam gently until the shells turn bright and the meat is opaque. This usually takes several minutes. While the lobster steams, add the fettuccine to the boiling water so it cooks at the same time.
3. Remove the skillet from the heat. Transfer the cooked lobster tails to a cutting board to cool slightly. Use kitchen shears to cut the shells open, then lift out the meat. Chop the lobster into bite-sized pieces.
4. Return the pan to medium-low heat and add the remaining butter. Pour in the heavy cream and stir in the Parmesan until the sauce is smooth. Season with salt and pepper, then take the skillet off the heat again.
5. Reserve a bit of the pasta cooking water before draining the fettuccine. Add the hot fettuccine directly into the cream sauce along with the chopped lobster, parsley, and lemon juice. Toss gently, adding a splash of pasta water only if needed to loosen the sauce.
6. Serve right away, with extra Parmesan and parsley on top if you like. Warm crusty bread on the side is a perfect finishing touch.

Notes

• This dish is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently to avoid overcooking the lobster.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 973Total Fat 70gSaturated Fat 42gUnsaturated Fat 27gCholesterol 256mgSodium 783mgCarbohydrates 42gFiber 2gSugar 4gProtein 40g

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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Final Thought

This is the kind of meal that invites you to slow down and enjoy the moment. The cream, the garlic, the warm pasta — everything comes together in a way that feels comforting and a little luxurious. Whether you’re cooking for someone or simply eating at your kitchen table in a quiet evening, it’s a dish that feels worth savoring.

Also try these Lobster recipes:-

• Lazy Lobster Casserole with Buttery Ritz
• Trader Joe’s Lobster Bisque Pasta
• Surf and Turf (Steak and Lobster)