Creamy Lobster Fettuccine Alfredo

1. Cook the fettuccine

Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to package directions. Drain well and toss lightly with a bit of olive oil to prevent sticking while you prepare the sauce. Properly cooked pasta ensures the final dish stays creamy rather than heavy.

2. Sauté the lobster

In a large skillet over medium heat, melt the butter until foamy. Add the chopped lobster meat and minced garlic, sautéing gently for 2–3 minutes. Stir carefully to warm the lobster without browning it, allowing the garlic to become fragrant and infuse the butter with flavor. Remove from direct heat if needed to avoid overcooking.

3. Whip up the Alfredo sauce

Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring frequently. Slowly add the grated parmesan cheese, stirring continuously until fully melted and smooth. Season with salt, cracked black pepper, and lemon juice. The sauce should be creamy, glossy, and thick enough to coat the back of a spoon.

4. Toss and combine

Add the cooked fettuccine directly into the skillet with the sauce. Toss gently to coat every strand evenly. Fold in the lobster and chopped parsley, distributing everything without breaking up the lobster pieces. The pasta should look rich, silky, and evenly coated.

5. Plate and finish