Lobster Alfredo Recipe
Indulge in the rich, creamy goodness of our Lobster Alfredo Recipe. This luxurious dish combines succulent lobster meat with a velvety Alfredo sauce, creating a dining experience that's perfect for special occasions or a decadent weeknight treat.
Equipment
- Large pot
- Large skillet
- Tongs
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Serving bowls
Ingredients
- 2 lobster tails
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Prepare the Lobster: Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes until they turn bright red. Remove with tongs and let cool before removing the meat from the shells. Cut the lobster meat into bite-sized pieces.
- Cook the Pasta: In the same pot, cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, whisking to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
- Add the Cheese: Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Everything: Add the cooked fettuccine and lobster pieces to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve: Transfer the Lobster Alfredo to serving bowls, garnishing with fresh parsley and a squeeze of lemon juice if desired.
Notes
- Use Fresh Lobster: Fresh lobster tails yield the best flavor and texture. If using frozen, ensure they are thoroughly thawed before cooking.
- Don’t Overcook the Pasta: Al dente pasta ensures the dish has the perfect bite and absorbs the sauce well.
- Control the Heat: Keep the heat at medium to prevent the cream from curdling.
- Fresh Parmesan: Grate the Parmesan cheese yourself for a smoother sauce; pre-grated cheese often contains anti-caking agents that can affect the sauce’s texture.
- Adjust Consistency: If the sauce is too thick, add a splash of pasta water to reach your desired consistency.