Lobster Alfredo Pasta
Indulge in this creamy, luxurious Lobster Alfredo Pasta that combines elegance and comfort, perfect for impressing loved ones or treating yourself.
Ingredients
Pasta and Base Ingredients
- 8 oz fettuccine or your favorite pasta
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- 2 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- 1 cup cooked lobster meat, chopped Can use frozen lobster or shrimp if preferred
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Pasta
- Boil a pot of salted water and cook the fettuccine according to package instructions until al dente. Drain it but do not rinse.
Making the Alfredo Sauce
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and stir until it begins to simmer (do not boil).
Combining Ingredients
- Gradually whisk in the Parmesan cheese until it melts into a velvety sauce, season with salt and pepper.
- Toss the cooked pasta in the Alfredo sauce until thoroughly coated.
- Gently fold in the chopped lobster meat.
Serving
- Plate the pasta, sprinkle fresh parsley on top, and serve.
Notes
You can prepare the Alfredo sauce and cook the pasta in advance. Combine right before serving. Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of cream or milk.