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A plate of creamy lobster alfredo pasta with generous pieces of lobster meat

Creamy Lobster Alfredo Pasta

Indulge in this exquisite Creamy Lobster Alfredo Pasta, featuring perfectly cooked fettuccine tossed in a rich, velvety Parmesan cream sauce with succulent bite-sized lobster pieces. This elegant dish is surprisingly easy to make and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • Large pot
  • Large, deep skillet or Dutch oven
  • Whisk
  • Serving plates

Ingredients
  

Pasta

  • 1 lb fettuccine or linguine pasta (450g)

Lobster

  • 2-3 cooked lobster tails (about 6-8 oz / 170-225g total meat), cut into bite-sized pieces (You can also cook raw tails by steaming or boiling for 5-7 minutes until bright red and opaque.)

Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper freshly ground, or to taste
  • nutmeg Pinch of (optional, but highly recommended for authentic Alfredo)

Garnish

  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

Cooking

  • Cook the fettuccine in a large pot of salted boiling water until al dente, reserving 1 cup of pasta water before draining.
  • If using raw lobster, steam or boil it until cooked through, then remove the meat and cut into bite-sized pieces; set aside.

Sauce Preparation

  • Melt butter in a large skillet over medium heat, then sauté minced garlic for about 1 minute until fragrant.
  • Pour in heavy cream, bring to a gentle simmer, and then reduce heat to low.
  • Gradually whisk in 1 cup of Parmesan cheese until melted and the sauce is smooth and slightly thick.

Finishing the Dish

  • Stir salt, black pepper, and nutmeg into the sauce, tasting and adjusting seasonings as desired.
  • Add the cooked fettuccine and lobster to the skillet, tossing gently to coat; add reserved pasta water if the sauce is too thick.
  • Serve the pasta immediately, garnished with additional Parmesan cheese and fresh chopped parsley.

Notes

For an extra rich flavor, you can add a splash of white wine to the sauce before adding the cream. Be careful not to overcook the lobster, as it can become tough. Freshly grated Parmesan cheese makes a significant difference in the sauce's texture and flavor compared to pre-grated cheese.