Garlicky Lobster Fettuccine Alfredo
A creamy and savory lobster fettuccine dish enriched with garlic and parmesan.
Equipment
- Large pot
- Large 12-inch deep sided pan
- Kitchen shears
- Cutting board
Ingredients
- ½ cup unsalted butter divided
- 2 tablespoons shallot minced
- 6 cloves garlic finely minced
- 3 lobster tails about 6-ounces each, thawed if frozen
- ⅓ cup dry white wine like sauvignon blanc or chardonnay
- 1 pound fettuccine noodles (dried)
- 1 cup heavy cream
- 1 cup parmesan cheese freshly grated, plus more for serving
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons parsley minced
- 1 to 2 tablespoons lemon juice more or less to taste
Instructions
- Start by steaming the lobster tails until they’re opaque and bright red. This usually takes about 5 to 7 minutes. You want them tender but not overcooked, so stay close! A common mistake is overcooking, which makes them tough. Once done, let them cool slightly before removing the meat from the shells.
- In a large skillet, melt some butter over medium heat and toss in the shallots. After a couple of minutes, add the garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
- Toss in the lobster meat and pour in the dry white wine. Stir and let it simmer for a few minutes to combine the flavors.
- While that is happening, boil the fettuccine in a large pot of salted water until al dente. Toss with a bit of olive oil after draining to prevent sticking.
- After the lobster and wine have simmered, lower the heat and stir in the heavy cream and remaining butter. Heat gently without boiling.
- Once the cream is heated through, add in the freshly grated parmesan cheese, stirring until it melts into the sauce.
- Mix the cooked fettuccine noodles into the sauce along with parsley and lemon juice. Stir gently until every noodle is coated.
- When ready to serve, sprinkle with more parmesan and parsley. Pair with crusty bread for soaking up the sauce. Serve warm for the best flavor.
Notes
Storage Tips: Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days. Expert Tips: Have boiling water ready before starting the sauce to save time. Use kitchen shears for a clean cut on the lobster shells. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached. Reheating Instructions: Reheat gently on the stovetop over low heat until warmed through, adding a splash of cream or water if needed. Serving Suggestions: Serve with a side of garlic bread and pair with a light white wine like Pinot Grigio. Garnish with extra parsley and lemon for brightness. Recipe Variations: You can add sun-dried tomatoes for color, include spinach or arugula for added greens, or use a different type of cheese like pecorino for a new flavor.