This delightfully easy Lobster Alfredo takes all of 30 minutes to make and will have everyone at the dinner table feeling extra fancy!
Don’t be intimidated. This creamy and super flavorful Lobster Alfredo is one of the easiest and tastiest pasta dishes you can make! You won’t believe the combination of tender chunks of lobster cooked in lemon juice and white wine tossed in a perfectly seasoned Alfredo cream sauce made with two types of melty cheese!
TREAT YOURSELF TO LOBSTER!
I used to assume that lobster recipes were out of my wheelhouse, but honestly, cooking lobster tails is as simple as it gets! You can use fresh or frozen lobster for this recipe, and whichever you choose, I guarantee you’ll feel at least a little fancy when you sit down to your homemade Lobster Alfredo.
OTHER RECIPES TO SERVE WITH LOBSTER ALFREDO
- Grilled Parmesan Garlic Bread – This crispy grilled garlic bread is buttery, cheesy, and budget friendly- because you already splurged on the lobster!
- Roasted Garlic Parmesan Asparagus – Simple, healthy, and delicious, this green side is the perfect accompaniment to your creamy pasta dinner.
Lobster: This recipe calls for four lobster tails. I recommend using fresh over frozen if you can, but frozen lobster tails are sometimes cheaper and easier to come by. You’ll cook the tails over butter, minced garlic, and onion in lemon juice and white wine.
Pasta: You’ll want to stick with Fettuccine. This recipe works better with thicker pasta than it does with thinner spaghetti noodles.
Sauce: After cooking the lobster, continue to build this Alfredo sauce by adding butter, and half-and-half. Then you’ll season it with salt, pepper, Old Bay, and red pepper flakes. Complete it by adding parmesan and mozzarella cheese.
Garnish: Complete the dish with freshly chopped parsley and an extra sprinkle of Old Bay seasoning.
How to Make Recipe Title
STEP ONE: Start by boiling 4 cups of salted water in a large pot and cook the Fettuccine until it is al dente. Drain the water and rinse the pasta under cold water before returning it to the stock pot. Toss the Fettuccine with some butter and set it aside. While the pasta is cooking, preheat a deep-sided skillet over medium-low heat. Add some butter to the pan, and once melted, add the minced garlic and minced onion to the pan. Then place the lobster tails on top. Pour in the lemon juice and white wine and cover the pan. Cook the lobster tails for 7 minutes.
STEP TWO: Once the lobster is done, remove the tails from the pan and place them onto a wooden cutting board. Allow the tails to cool for 5 minutes before removing the meat from the shells.
STEP THREE: Add some butter to the same pan you cooked the lobster in and increase the heat to medium. Slowly stir in 1/4 cup of half-and-half at a time until you have added it all. Once the butter and half and half are incorporated, whisk in the salt, pepper, Old Bay seasoning, a pinch of red pepper flakes, and both types of cheese. Cook the sauce for 7 minutes.
STEP FOUR: While the sauce is cooking, chop the shelled lobster meat into 1/2-inch pieces. When the sauce is done, add the lobster and Fettuccine to the pan and stir everything together until the pasta is evenly coated. Garnish this Lobster Alfredo with freshly chopped parsley and a sprinkle of Old Bay seasoning before serving warm.
TIPS FOR SUCCESS
- I always recommend grating cheese fresh off the block for the best results!
- If you aren’t sure if the lobster is done, you can always use a meat thermometer. The lobster should reach an internal temperature of 135-140 degrees F.
- The easiest way to cut cooked lobster is with sharp, clean kitchen scissors.
VARIATIONS ON LOBSTER ALFREDO
The good news is that if you don’t have access to lobster, it is super easy to substitute shrimp, scallops, or even crab meat in this recipe! You may need to adjust the cooking time to accommodate protein changes, but the method and recipe remain essentially the same.
You can also get creative and turn this Lobster Alfredo into a makeshift lobster carbonara by adding pancetta (or bacon) and peas.
HOW TO STORE LOBSTER ALFREDO
You can store any leftover pasta in an airtight container in the fridge for up to 3 days. When you’re ready to reheat it, remove the pasta from the fridge and allow it to return to room temperature. Then, I recommend placing the Lobster Alfredo in a skillet on the stovetop over low heat, covering it with a lid. You can add water or milk as needed to make the sauce creamier.
You can also slowly reheat this pasta in a baking dish in the oven at 300 degrees F until it is warmed through. Either option works, although I recommend the stovetop method.
OTHER SAVORY SEAFOOD RECIPES
- Pan-Seared Scallops with Creamy Pesto
- Hawaiian Grilled Salmon Fillets
- Baked Bang Bang Shrimp
- Crab Pasta Salad
- Shrimp Boil
- Crab Cakes
- 1 pound fettuccine
- 16 ounces lobster tails (four 4-ounce tails)
- ¼ cup water
- ½ cup salted butter cut into eight 1-tablespoon pieces
- 1 tablespoon garlic minced
- 2 tablespoons white onion peeled and minced
- 1 lemon juiced
- ¼ cup white wine
- 1 cup Parmesan cheese grated
- ½ cup mozzarella cheese shredded
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Old Bay seasoning plus more for garnish
- 1 cup half-and-half
- Fresh parsley chopped, for garnish
- Add 4 cups of salted water to a large pot and bring to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain and rinse under cold water. Then return the pasta to the pot and toss it with 2 tbsp butter. Set aside.
- Preheat a deep-sided skillet over medium-low heat. Add 4 tablespoons of butter to the pan. Once melted, add the minced garlic and onion and place the lobster tails on top.
- Pour the lemon juice and wine into the skillet. Then cover the pan and cook for 7 minutes.
- Remove the lobster from the pan and place them onto a wooden cutting board. Let the lobster cool for 5 minutes, then remove the meat from the shell. (see note)
- Add 2 tablespoons of butter to the skillet and increase the heat to medium. Slowly add 1/4 cup of half-and-half at a time, whisking as you go. Once fully incorporated, whisk in the salt, pepper, Old Bay, Parmesan, and mozzarella. Cook for 7 minutes.
- Chop the lobster meat into 1/2-inch pieces. Add the lobster and fettuccine to the sauce and stir until coated.
- Garnish with chopped parsley and a sprinkle of Old Bay before serving warm.