Lobster Alfredo Pasta
A creamy, indulgent pasta dish featuring tender lobster pieces tossed with fettuccine in a rich Parmesan Alfredo sauce, finished with fresh parsley and a hint of lemon.
Calories:
Ingredients
For the pasta
- 12 ounces dry fettuccine pasta
For the sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- ½ teaspoon crushed red pepper flakes
For the lobster
- 2 cooked lobster tails shells removed and chopped into bite-sized pieces
- 1 tablespoon fresh lemon juice
For garnish
- Fresh parsley chopped
Instructions
- Boil fettuccine in salted water 10–12 minutes until al dente. Drain, reserving some pasta water.
- Melt butter with olive oil in a skillet. Sauté garlic 1–2 minutes without browning.
- Add cream, simmer, stir in Parmesan until thickened. Season with salt, pepper, and red pepper flakes.
- Stir in lobster and lemon juice; cook 1–2 minutes.
- Toss pasta with sauce, adding pasta water if needed.
- Plate, garnish with parsley, and serve hot.