This lobster fettuccine alfredo consists of lobster chunks, cream, lots of garlic, and pasta! An easy and delicious meal that’s perfect for a busy week-night meal or date night.
I absolutely love this creamy shrimp alfredo pasta and therefore I needed to make one with lobster. If you’re one of those folks who likes lobster more than shrimp then this is the recipe for you!
What Makes This Lobster Fettuccine Alfredo So Good
- The Alfredo sauce is so creamy, cheesy, and easy to make. You’ll never want to buy store-bought sauce again.
- You can use any type of pasta such as rigatoni, shells, tagliatelle, or spaghetti. Also, feel free to use chicken, shrimp, or scallops instead of lobster. This recipe is super versatile.
- This can be enjoyed as a side dish or main course. If enjoying this for dinner, serve with cheesy garlic bread and a simple salad for a complete meal.
- It tastes just like classic fettuccine alfredo with succulent lobster chunks tossed in. A restaurant quality meal that will impress everyone.
Lobster – I highly recommend using fresh lobster tails but you can purchase cooked lobster chunks for an easier cooking process.
White Wine – Use a good quality dry wine, nothing fruity. Although feel free to omit the wine and use chicken stock instead.
- You can prepare and cook the lobster tails ahead of time but I highly recommend cooking the sauce right before serving. The longer the sauce sits, the thicker it will get.
- Reserve about 1 cup of pasta water to add to the sauce to thin it out.
- You can serve it with the lobster meat attached to the shell or remove the shell completely.
- Serve with lots of fresh lemon, fresh parsley, red crushed pepper, and extra parmesan cheese.
- Although cooking times will vary depending on size, the internal temperature of cooked lobster tails should be between 135-140 degrees F.
Why Is My Alfredo Sauce Not Creamy?
If your sauce is gritty and too thick add more butter, cheese, chicken stock, or cream. You need a good amount of fat and liquid for a deliciously smooth sauce.
More Lobster Recipes
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Lobster Fettuccine Alfredo
- 1 lb lobster tails
- 1 lb fettuccine pasta I used tagliatelle
- 1/2 yellow onion finely diced
- 3 garlic cloves finely minced
- 1/2 cup parmesan cheese
- 1/4 cup scallions
- 2 cups heavy cream
- 1 cup white wine divided
- 1/2 lemon
- 1/2 tsp paprika
- 4 tbsp butter divided
- 1/2 cup pasta water
- salt and pepper to taste
- Preheat oven to 425 degrees F.
- To butterfly the lobster tails, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.
- Brush the lobster tails with 2 tbsp melted butter and season with salt, pepper, and paprika. Place the lobster tails in a baking dish and pour 1/2 cup of wine in the baking dish. Bake for 1-2 minutes per ounce. The lobster tail I used was 1.5 lbs and took about 15 minutes to cook.
- While the lobster tails bake, bring a large pot of salted water to a rapid boil. Cook the pasta according to packaging instructions.
- In a large skillet, add 2 tbsp of butter and let it melt. Add the onions and cook for 2-3 minutes. Stir in the fresh garlic and cook until fragrant.
- Add 1/2 cup of wine and let it reduce by half. Add the heavy cream and parmesan cheese. Whisk until smooth. Add 1/2 cup of pasta water and whisk.
- Add the fresh lemon juice and season with salt and pepper.
- Toss in the cooked pasta, scallions, cooked lobster, and enjoy!