Creamy Lobster Fettuccine Alfredo is a luxurious dinner that instantly transforms any night into a gourmet moment. Silky strands of fettuccine are coated in a rich, velvety Alfredo sauce, then finished with tender chunks of buttery lobster and a bright touch of lemon. The result is indulgent yet balanced—comforting, elegant, and deeply satisfying.
This dish highlights simple techniques done well. Gently warming the lobster preserves its delicate texture, while freshly grated parmesan melts seamlessly into the cream for a smooth, glossy sauce. A splash of lemon juice cuts through the richness, keeping the pasta from feeling heavy and enhancing the natural sweetness of the lobster. It’s restaurant-quality pasta made right at home.
Ingredients
- 12 oz fettuccine pasta – Wide noodles that cling beautifully to creamy sauces.
- 2 lobster tails (steamed or boiled, meat removed and chopped) – Tender, sweet lobster adds luxurious texture and flavor.
- 2 tbsp butter – Forms the rich base for sautéing the lobster.
- 3 cloves garlic, minced – Infuses the sauce with aromatic depth.
- 1 ½ cups heavy cream – Creates a silky, indulgent Alfredo sauce.
- 1 cup freshly grated parmesan cheese – Melts smoothly and adds savory richness.
- Salt & cracked black pepper to taste – Enhances all the flavors.
- 1 tbsp chopped parsley (plus extra for garnish) – Adds freshness and color.
- Juice of ½ lemon – Brightens the sauce and balances richness.
- Optional: charred lemon slices – For serving and extra citrus aroma.
How to Make It
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