Description
A rich and creamy lobster fettuccine alfredo, perfect for a comforting meal.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, divided
- 2 tablespoons (30g) shallot, minced
- 6 cloves garlic, finely minced
- 3 lobster tails (about 6-ounces each), thawed if frozen
- 1/3 cup (79ml) dry white wine, like sauvignon blanc or chardonnay
- 1 pound (454g) fettuccine noodles, dried
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated parmesan cheese, plus more for serving
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons (8g) parsley, minced
- 1 to 2 tablespoons (15-30ml) lemon juice, more or less to taste
- 1 loaf crusty bread, sliced (optional)
Instructions
- Cook the Lobster: Start by steaming the lobster until it is bright red and the shells feel firm to the touch. The aroma will be both marine and savory, signaling it is done. Make sure not to overcook it, or it will turn rubbery and tough.
- Sauté the Garlic: Heat some olive oil in a pan and add minced garlic until it is fragrant and slightly golden. This only takes a few minutes, and you will know it is time to add in other ingredients when your kitchen smells amazing. Just do not let it burn or it will taste bitter.
- Prepare the Sauce: Pour in heavy cream to the garlic and let it simmer gently, stirring until it thickens just a bit. The dreamy, creamy texture should leave you eager for your pasta. Bear in mind, a boil can lead to curdling, so keep it low and slow.
- Add the Cheese: Gently stir in freshly grated parmesan until it is melted and the sauce is smooth. The warmth of the sauce will really help the cheese blend in nicely. Be careful not to add it too quickly – doing so on high heat can cause clumping.
- Toss Fettuccine: Add your cooked fettuccine to the sauce, mixing until every strand is coated and luscious. You will know you are doing it right when the pasta looks glossy and the sauce clings without being too thick. Moving quickly here helps prevent sticking.
- Combine with Lobster: Fold in the lobster meat, allowing it to warm through while keeping pieces intact. You will see those beautiful bright red bits mixing with the creamy sauce – so enticing! Just be gentle, or you might break the tender meat.
- Serve & Enjoy: Dish it up and feel free to sprinkle a little extra parmesan on top. The combination of colors will be just as appetizing as it is comforting. Make sure to serve it right away while everything is warm and inviting!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: Ensure the pasta water is boiling before starting the sauce. Reserve some pasta water before draining the fettuccine to adjust the sauce’s thickness. Use freshly grated parmesan for better flavor.
- Reheating Instructions: Reheat gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce if necessary.
- Serving Suggestions: Serve alongside a crisp white wine like Chardonnay. Pair with a side salad for a fresh contrast. Enjoy with garlic bread for a complete meal.
- Recipe Variations: Add spinach or peas for extra color and nutrition. Incorporate a hint of red pepper flakes for heat. Try a splash of lemon zest for enhanced brightness.
- Ingredient Notes: Select firm shallots with no brown spots for the best flavor. Use fresh garlic for optimal taste; if in a hurry, garlic powder can work as a substitute. When choosing lobster tails, fresh or thawed frozen works well. Make sure they are fully cooked before adding to the pasta. For a lighter sauce, half-and-half can be a good alternative to heavy cream. Pre-grated cheese can alter sauce texture; use freshly grated for the best results.
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 2g
- Sodium: 441mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 12g
- Cholesterol: 140mg