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

Decadent Creamy Lobster Alfredo Pasta

Indulge in this luxurious Decadent Creamy Lobster Alfredo Pasta, a rich and satisfying dish featuring perfectly cooked lobster in a velvety Parmesan cream sauce tossed with fettuccine.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 850 kcal

Equipment

  • Large pot
  • Ice bath
  • Large skillet or Dutch oven
  • Whisk

Ingredients
  

Pasta

  • 12 oz fettuccine pasta

Lobster

  • 2 (6-8 oz lobster tails (fresh or frozen) or cooked lobster meat

Alfredo Sauce

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (Pinot Grigio or Chardonnay) optional
  • 1 1/2 cups heavy cream
  • 1/2 cup unsalted butter
  • 1 1/2 cups grated fresh Parmesan cheese plus extra for serving
  • Pinch of nutmeg optional

Seasoning & Garnish

  • 1/4 cup chopped fresh parsley for garnish
  • Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Lobster

  • If using fresh lobster, boil tails in salted water for 5-7 minutes until red and opaque, then cool in an ice bath before dicing the meat. If using frozen, thaw as directed and then dice the meat.
  • Set aside the prepared lobster meat.

Cook the Pasta

  • Boil fettuccine in a large pot of salted water until al dente, reserving about 1 cup of pasta water before draining.

Sauté Garlic and Deglaze (Optional)

  • Heat olive oil in a skillet over medium heat, then sauté minced garlic for 1 minute until fragrant. Optionally, add white wine and simmer for 2-3 minutes to deglaze the pan until slightly reduced.

Make the Alfredo Sauce

  • Add heavy cream and butter to the skillet, bringing to a gentle simmer and stirring until butter melts and sauce thickens (3-4 minutes). Reduce heat to low.
  • Whisk in Parmesan cheese gradually until smooth, adding reserved pasta water if the sauce becomes too thick. Stir in nutmeg if desired, and season with salt and pepper to taste, remembering Parmesan is salty.

Combine Everything & Serve

  • Add cooked lobster meat and drained fettuccine to the Alfredo sauce, tossing gently to coat evenly. Add more reserved pasta water if needed to reach desired consistency.
  • Divide the pasta into bowls, garnish with fresh parsley and extra Parmesan cheese, and serve immediately.

Notes

For best results, use fresh, high-quality Parmesan cheese. The reserved pasta water is key for adjusting the sauce consistency and helping it cling to the pasta.