Lobster Alfredo Pasta – Rich, Creamy, and Decadently Delicious!
Velvety Alfredo sauce, tender fettuccine, and sweet, buttery lobster come together in this luxurious Lobster Alfredo Pasta that tastes like fine dining—but is totally doable at home. Creamy, garlicky, and kissed with fresh lemon and Parmesan, it’s a restaurant-worthy dish ready in just 35 minutes.
Ingredients:
12 oz fettuccine pasta
2 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt & black pepper, to taste
½ tsp crushed red pepper flakes (optional)
2 cooked lobster tails, shells removed & chopped into bite-sized pieces
1 tbsp fresh lemon juice
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
1️⃣ Cook the Pasta:
Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Drain and set aside.
2️⃣ Sauté the Garlic:
In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant—don’t let it brown!
3️⃣ Make the Alfredo Sauce:
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and season with salt, black pepper, and crushed red pepper flakes (if using). Stir continuously until the sauce thickens slightly and becomes smooth and glossy.
4️⃣ Add Lobster & Lemon:
Gently fold in the chopped lobster meat and fresh lemon juice. Let it cook for 1–2 minutes, just until warmed through—don’t overcook!
5️⃣ Combine with Pasta:
Add the drained fettuccine to the skillet and toss gently to coat every strand in the creamy Alfredo sauce.
6️⃣ Garnish & Serve:
Plate it up and finish with a sprinkle of fresh parsley—and maybe an extra dusting of Parmesan, if you’re feeling fancy.
Pro Tips for Lobster Alfredo Success:
Use Fresh Parmesan: It melts better and adds more flavor than pre-grated.
Don’t Overcook Lobster: It’s already cooked—just warm it gently in the sauce.
Want Extra Creaminess? Stir in a spoonful of cream cheese or mascarpone.
Why You’ll Love This Lobster Alfredo Pasta:
Rich & Luxurious: But still easy enough for a weeknight.
Elegant Comfort Food: Creamy Alfredo + buttery lobster = indulgent bliss.
Perfect for Special Occasions: Date night, holidays, or whenever you want to treat yourself.
Nutrition Info (per serving, approx. 4 servings):
Calories: 635
Protein: 28g
Carbs: 45g
Fat: 38g
Fiber: 2g
FAQ – Lobster Lovers Ask:
Can I use frozen lobster tails?
Yes! Just thaw completely before cooking and chop the meat once removed from the shells.
Can I swap the lobster?
Absolutely—try jumbo shrimp, scallops, or even crab for a similar luxe feel.
What pasta works best?
Fettuccine is classic, but linguine, tagliatelle, or even penne work well.
Common Problems & Fixes:
Sauce too thick?
Thin it out with a splash of reserved pasta water or extra cream.
Sauce separating?
Avoid high heat—keep it on a gentle simmer while stirring constantly.
Lobster chewy?
That means it was overcooked. Remember: you’re just reheating it briefly in the sauce!
Flavor Variations to Try:
Lemon Basil Twist: Add chopped fresh basil and extra lemon zest.
Truffle Touch: Finish with a drizzle of truffle oil for next-level indulgence.
Surf & Turf: Add crispy pancetta or seared steak strips for a decadent mix.
Elegant, Easy, and Totally Satisfying:
This Lobster Alfredo Pasta is the kind of dish that feels fancy but comes together with ease. Creamy, comforting, and loaded with buttery seafood flavor, it’s the ultimate way to elevate pasta night.
Cooked it?
Tag us with your plate of creamy lobster deliciousness—we want to see your Alfredo masterpiece!