Lobster Alfredo
A luxurious and comforting dish that combines tender fettuccine with succulent lobster tails in a rich alfredo sauce.
Servings: 4 servings
Ingredients
Pasta
- 1 pound Fettuccine
Lobster
- 16 ounces Lobster Tails (four 4-ounce tails)
Water
- ¼ cup Water
Butter
- ½ cup Salted Butter (cut into eight 1-tablespoon pieces)
Garlic
- 1 tablespoon Garlic (minced)
Onion
- 2 tablespoons White Onion (peeled and minced)
Lemon
- 1 Lemon (juiced)
White Wine
- ¼ cup White Wine
Cheese
- 1 cup Parmesan Cheese (grated)
- ½ cup Mozzarella Cheese (shredded)
Seasoning
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Old Bay Seasoning (plus more for garnish)
Cream
- 1 cup Half-and-Half
Garnish
- to taste Fresh Parsley (chopped, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Cut down the top of the lobster shell and pull the meat out, placing it on top of the shell.
- In a large pot, bring salted water to a boil. Add the fettuccine and cook until al dente. Drain and reserve 1 cup of pasta water.
- In a large skillet, add ¼ cup of water and the lobster tails. Cover and steam for 5-7 minutes until cooked through. Remove and chop into bite-sized pieces.
- Melt ½ cup of butter in the same skillet. Add minced garlic and onion, sauté until translucent.
- Deglaze the skillet with Apple cider, scraping the bottom. Cook for 2 minutes, then stir in half-and-half, lemon juice, salt, pepper, and Old Bay seasoning.
- Gradually whisk in Parmesan and mozzarella until melted. Adjust thickness with reserved pasta water if needed.
- Add chopped lobster and fettuccine to the sauce, tossing until well coated. Cook for an additional 1-2 minutes.
- Serve immediately, garnished with Old Bay seasoning and chopped parsley.
Equipment
- Large Pot
- Skillet
- Cutting Board
- Kitchen Scissors
- Wooden Spoon
Notes
For best flavor, use fresh lobster tails. Adjust cheese based on preference. Be careful not to overcook the lobster.