Ingredients
For the Lobster:
- 2 large lobster tails (or 3 small lobster tails)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
For the Alfredo Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1¼ cups freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 1 tablespoon fresh parsley, chopped
For the Pasta:
- 12 ounces fettuccine pasta
- 1 teaspoon salt (for boiling water)
- 1 tablespoon olive oil
Instructions
Start by preparing the lobster tails. Using kitchen shears, cut through the top shell lengthwise down the middle, stopping just before the tail fin. Gently pull apart the shell and lift the meat slightly, keeping it attached at the base. This method, called “butterflying,” allows for even cooking and a beautiful presentation.
Next, season the lobster by rubbing the meat with melted butter, garlic powder, paprika, salt, and black pepper. The butter helps keep the lobster moist while the seasoning enhances its natural sweetness. Squeeze a bit of fresh lemon juice over the tails for added brightness.
Heat a skillet over medium heat and add 2 tablespoons of butter. Place the lobster tails flesh-side down and cook for about 2-3 minutes until the meat starts to turn opaque. Flip them over and continue cooking for another 3-4 minutes, basting occasionally with the butter in the pan. Once fully cooked, remove from the heat and let them rest. Cut the meat into bite-sized pieces, reserving a few whole pieces for garnish if desired.
While the lobster is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (usually around 9-11 minutes). Drain the pasta, toss it with a drizzle of olive oil, and set it aside.
In the same skillet used for the lobster, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and whole milk, stirring constantly. Bring the mixture to a gentle simmer, then reduce the heat to low.
Slowly whisk in the Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth. Season with salt, black pepper, and a pinch of nutmeg (if using). Simmer for 3-4 minutes, allowing the flavors to meld. If the sauce is too thick, add a splash of milk to adjust the consistency.
Add the cooked pasta directly into the sauce, tossing gently to coat each strand. Then, fold in the lobster pieces, allowing them to warm up in the sauce for 1-2 minutes. Garnish with fresh parsley and arrange the reserved whole lobster pieces on top for a restaurant-style presentation.
Plate the Lobster Alfredo immediately, serving it with extra Parmesan on the side. Pair it with a fresh garden salad or some garlic bread for the ultimate meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750
- Sugar: 3g
- Fat: 45g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g