Lobster Alfredo Pasta

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Introduction

Lobster Alfredo Pasta combines the sweet, tender flavor of lobster with the indulgent creaminess of Alfredo sauce. The silky sauce—made with butter, cream, garlic, and Parmesan—coats every strand of pasta, while the lobster adds a luxurious touch. This dish is elegant yet surprisingly easy to make at home in under 45 minutes.

Serve it with a crisp white wine (like Chardonnay or Pinot Grigio) and a side of garlic bread for a truly decadent meal.

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Ingredients

For the Lobster

• 2 lobster tails (about 6–8 oz each)
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup grated Romano cheese (optional, for extra flavor)
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)
• Fresh parsley, chopped (for garnish)

For the Pasta

• 12 oz fettuccine (or linguine)
• Salt, for the pasta water

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Instructions & Method

Step 1: Cook the Lobster

1. Bring a medium pot of salted water to a boil.
2. Add lobster tails and cook for 5–6 minutes, until shells turn bright red and the meat is opaque.
3. Remove the lobster tails and let cool slightly.
4. Crack the shells and remove the meat. Cut into bite-sized chunks.
5. In a skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds.
6. Add lobster pieces and lemon juice. Season with salt and pepper. Cook for 1–2 minutes just to infuse flavor. Remove from heat and set aside.

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Step 2: Cook the Pasta

1. In a large pot, bring salted water to a boil.
2. Cook fettuccine according to package directions until al dente.
3. Drain and reserve ½ cup of the pasta cooking water.

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Step 3: Make the Alfredo Sauce

1. In a large skillet or saucepan, melt 4 tablespoons butter over medium heat.
2. Add minced garlic and sauté until fragrant (about 1 minute).
3. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low.
4. Gradually whisk in Parmesan (and Romano, if using) until smooth and creamy.
5. Add salt, black pepper, and a pinch of nutmeg.
6. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

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Step 4: Combine Everything

1. Add the cooked pasta to the sauce and toss until evenly coated.
2. Gently fold in the lobster meat and any pan juices.
3. Warm through for 1–2 minutes (don’t overcook the lobster).

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Step 5: Serve

• Plate the pasta and top with extra Parmesan and chopped parsley.
• Serve immediately with lemon wedges on the side and a sprinkle of freshly ground black pepper.

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Chef’s Tips

• Use freshly grated cheese for the creamiest texture—store-bought pre-grated cheese can make the sauce grainy.
• Don’t overcook the lobster; it should be tender, not rubbery.
• Add a splash of white wine to the sauce before the cream for a subtle depth of flavor.

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