Lobster Fettuccine Alfredo

5 from 2 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: American

Servings:

Author: Julie Maestre

Ingredients

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

Instructions

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!

Notes

Although cooking times will vary depending on size, the internal temperature of cooked lobster tails should be between 135-140 degrees F.

Nutrition