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This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce. Serves 6 (or more) depending.
You know it’s true love when you both can enjoy a garlicky dish on Valentine’s Day.
And this garlicky lobster fettuccine alfredo is the perfect romantic dish for such an occasion. Normally Pat and I don’t really celebrate Valentines Day – we’ve been married nearly 25 years and together for even longer than that, and both agree we do not need gifts. Instead, we focus on food. Obviously.
Since Pat isn’t a fan of lobster (although he wishes he was) I decide to treat myself to an early Valentine’s Day meal that includes seafood, carbs and cheese. It was absolutely dreamy. Garlicky but not too garlicky. Creamy, cheesy and with the most delectable lumps of tender lobster.
Safe to say I’ll be dreaming of this dish in the weeks to come.
Fettuccine Alfredo isn’t difficult by any means. However it does move quickly so it’s very important to have everything prepped and pasta water near boiling, lobster cooked and diced before starting on the sauce.
To Make This Garlicky Lobster Fettuccine Alfredo You Will Need:
- unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
- shallot – Or substitute with finely chopped yellow onion.
- garlic – Adds distinct punchy flavor.
- lobster tails – Thaw beforehand if completely frozen.
- dry white wine – Like sauvignon blanc or (un-oaked) chardonnay, pinot grigio or muscadet (to name a few).
- fine sea salt – Used for seasoning pasta water.
- fettuccine noodles (dried) – Or use linguine.
- heavy cream – Lends rich creaminess and is the base to the sauce.
- parmesan cheese – Freshly grated will lend nutty flavor, richness and some saltiness.
- kosher salt – Enhances the flavors in the sauce.
- freshly ground black pepper – Lends distinct bite and flavor.
- parsley (fresh) –Adds a pop of color and herbaceous freshness.
- lemon juice – Lends subtle citrus flavor and helps brighten the sauce.
Prepare the Lobster and Pasta:
First, bring a large pot of salted water to boil. It’s a good idea to have this already going, before starting the sauce, as this recipe moves quickly and you will need to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once shallots are tender, place the lobster tails (roughly 18 ounces total) into the pan.
Pour in 1/3 cup dry white wine. I used chardonnay but Sauvignon Blanc would work just as well. Make sure to use a wine you enjoy to drink.
Immediately cover and steam the lobster for 6 to 8 minutes.
Fully cooked, the shell should be a bright reddish orange and the lobster meat opaque.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool slightly.
Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
NOTE: Halfway through the lobster steaming, I drop the pasta into the boiling water. If you’re not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming to give yourself time.
Make The Alfredo Sauce:
Return the pan to the heat and add in the remaining 6 tablespoons of butter.
When the butter has melted pour in 1 cup heavy cream.
Now measure and add 1 cup grated fresh parmesan and season with a couple pinches kosher salt and some black or white pepper, to taste. Give it a good stir and remove off of the heat once the cheese has mostly melted.
Build The Pasta:
First, reserve some of the pasta water before draining the fettuccine.
Immediately add the hot cooked fettuccine noodles to the sauce along with the chopped lobster meat, 2 tablespoons minced parsley and the juice of 1 small lemon, or about 1 to 2 tablespoons (to your preference).
The hot pasta will melt the cheese even further. Add splashes of pasta water if needed to thin the sauce.
Toss well to combine.
Immediately serve with sprinkled with more parsley and parmesan cheese and along side crusty bread and white wine.
Creamy, cheesy and deliciously garlicky! The lumps of lobster are delicate, buttery and delicious in this flavorful parmesan alfredo cream sauce.
Click Here For More Lobster Recipes!
Enjoy! And if you give this Garlicky Lobster Fettuccine Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Garlicky Lobster Fettuccine Alfredo
- 1/2 cup unsalted butter, divided
- 2 tablespoons shallot, minced
- 6 cloves garlic, finely minced
- 3 lobster tails, (about 6-ounces each) thawed if frozen
- 1/3 cup dry white wine, like sauvignon blanc or chardonnay
- 1 pound fettuccine noodles (dried)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese, 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
FOR SERVING (OPTIONAL):
- minced fresh parsley
- freshly grated parmesan cheese
- 1 loaf crusty bread, sliced
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Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.
-
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
-
Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.
-
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
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Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.
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Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.
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Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.
Note: The nutritional information provided is for the pasta dish only and does not include any toppings or serving suggestions.
Serving: 1serving, Calories: 384kcal, Carbohydrates: 5g, Protein: 12g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 441mg, Potassium: 179mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 1314IU, Vitamin C: 4mg, Calcium: 214mg, Iron: 0.4mg
This recipe was originally posted on February 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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