Description
A rich and indulgent Lobster Alfredo recipe featuring tender lobster tails and creamy Parmesan-mozzarella sauce tossed with fettuccine pasta. This elegant dish is perfect for special occasions and seafood lovers seeking a decadent yet comforting meal.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Lobster and Sauce
- 16 ounces lobster tails (four 4-ounce tails)
- 1/4 cup water
- 1/2 cup salted butter (cut into eight 1-tablespoon pieces)
- 1 tablespoon garlic (minced)
- 2 tablespoons white onion (peeled and minced)
- 1 lemon (juiced)
- 1/4 cup white wine
- 1 cup Parmesan cheese (grated)
- 1/2 cup mozzarella cheese (shredded)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Old Bay seasoning (plus more for garnish)
- 1 cup half-and-half
Garnish
- Fresh parsley (chopped, for garnish)
Instructions
- Cook Pasta: Add 4 cups of salted water to a large pot and bring to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and rinse under cold water, then return pasta to the pot and toss with 2 tablespoons of butter. Set aside.
- Prepare Lobster and Aromatics: Preheat a deep-sided skillet over medium-low heat. Add 4 tablespoons of butter. Once melted, add minced garlic and onion, then place the lobster tails on top.
- Simmer Lobster: Pour lemon juice and white wine into the skillet. Cover and cook for 7 minutes until lobster is cooked through.
- Remove Lobster Meat: Take lobster tails out of the pan and place on a wooden cutting board. Let cool for 5 minutes, then carefully remove the lobster meat from the shells.
- Make Alfredo Sauce: Add 2 tablespoons of butter to the skillet and increase heat to medium. Slowly whisk in half-and-half in 1/4 cup increments until fully incorporated. Stir in salt, pepper, Old Bay seasoning, Parmesan, and mozzarella cheese. Cook for 7 minutes, stirring occasionally until sauce thickens.
- Combine Pasta and Lobster: Chop lobster meat into 1/2-inch pieces. Add lobster and fettuccine to the skillet with the sauce and toss to coat evenly.
- Garnish and Serve: Sprinkle with fresh chopped parsley and additional Old Bay seasoning. Serve warm immediately.
Notes
- Be careful when removing lobster meat from shells; use kitchen shears or lobster crackers for ease and safety.
- For best flavor, use freshly grated Parmesan cheese and freshly squeezed lemon juice.
- If white wine is unavailable, a mild dry vermouth or seafood stock can be substituted.
- Do not overcook the lobster to avoid tough texture; a 7-minute simmer is optimal.
- Rinsing pasta under cold water prevents sticking and stops cooking.
