This recipe brings together luxurious lobster and a velvety Alfredo sauce with bold garlic flavor. The sweetness of the lobster perfectly balances the savory cream sauce, while freshly grated Parmesan adds depth and richness. Despite its restaurant-quality taste, the dish comes together quickly and uses simple ingredients. It’s comforting, impressive, and satisfying all at once.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fettuccine pasta lobster tails, cooked and chopped butter olive oil garlic cloves, minced heavy cream freshly grated Parmesan cheese salt black pepper fresh parsley, chopped lemon juice (optional)
Directions
Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
In a large skillet over medium heat, melt butter with olive oil.
Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
Stir in the grated Parmesan cheese and continue stirring until melted and smooth. Season with salt and black pepper to taste.
Add the chopped lobster meat and cook for 2–3 minutes, just until heated through.
Toss the cooked fettuccine into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Finish with chopped parsley and a squeeze of lemon juice if desired. Serve immediately.
Spicy Alfredo: Add a pinch of red pepper flakes for gentle heat.
Garlic Butter Lobster Boost: Sauté lobster separately in extra garlic butter before adding to the sauce for deeper flavor.
Shrimp and Lobster Combo: Replace half the lobster with shrimp for a seafood medley version.
Lightened Version: Substitute half-and-half for heavy cream and reduce the butter slightly.
Herb Upgrade: Add fresh thyme or chives for added aroma and freshness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving on high power, as the sauce may separate. Freezing is not recommended because cream-based sauces can become grainy after thawing.
FAQs
Can I use frozen lobster tails?
Yes, just thaw them completely and cook before adding to the sauce.
Can I use pre-cooked lobster meat?
Absolutely. Simply chop and gently heat it in the sauce to avoid overcooking.
What type of Parmesan works best?
Freshly grated Parmesan melts better and provides a smoother texture than pre-shredded varieties.
How do I prevent the Alfredo sauce from separating?
Cook it over medium-low heat and avoid boiling after adding the cheese.
Can I substitute another pasta shape?
Yes, linguine or tagliatelle work well because they hold the creamy sauce nicely.
Is this dish suitable for special occasions?
Yes, it’s elegant and impressive enough for holidays, anniversaries, or dinner parties.
Can I add vegetables?
Yes, spinach, asparagus, or peas pair beautifully with the creamy sauce.
How do I know when lobster is cooked?
Cooked lobster meat turns opaque and firm. Avoid overcooking to keep it tender.
Can I make the sauce ahead of time?
It’s best served fresh, but you can prepare the sauce a few hours ahead and gently reheat before adding pasta.
What can I serve with this dish?
A crisp green salad and warm garlic bread make perfect side dishes.
Conclusion
Garlicky Lobster Fettuccine Alfredo combines creamy comfort with luxurious seafood flavor. The garlic-infused sauce, tender lobster, and perfectly cooked pasta create a dish that feels indulgent yet approachable. Whether you’re celebrating a special occasion or simply craving something extraordinary, this pasta delivers a memorable dining experience.
Garlicky Lobster Fettuccine Alfredo is a luxurious seafood pasta recipe featuring tender lobster tossed with fettuccine in a creamy, garlic-infused Parmesan Alfredo sauce. This rich and elegant lobster Alfredo pasta is perfect for special occasions, date nights, or when you want to elevate your pasta dinner with restaurant-quality flavor at home.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Ingredients
12 oz fettuccine pasta
2 lobster tails, cooked and chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil and cook fettuccine until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
In a large skillet over medium heat, melt butter with olive oil.
Add minced garlic and sauté for 1–2 minutes until fragrant (do not brown).
Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
Stir in freshly grated Parmesan cheese until melted and smooth. Season with salt and black pepper.
Add chopped lobster meat and cook for 2–3 minutes, just until heated through.
Toss cooked fettuccine into the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Finish with chopped parsley and a squeeze of lemon juice. Serve immediately.
Notes
Use freshly grated Parmesan for the smoothest sauce.Keep heat moderate to prevent sauce separation.Do not overcook lobster; it should be tender and opaque.A splash of pasta water helps create a silky, emulsified sauce.
