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Creamy fettuccine pasta coated in Alfredo sauce, tossed with bright red pieces of sweet lobster meat and fresh parsley.

Creamy Lobster Alfredo Pasta

Indulge in this rich and luxurious Creamy Lobster Alfredo Pasta — tender lobster tossed in a silky garlic-Parmesan sauce over perfectly cooked fettuccine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Lobster Alfredo
  • 12 oz fettuccine pasta
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus extra for garnish
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground
  • 2 cups cooked lobster meat chopped
  • 1 tbsp lemon juice freshly squeezed
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Saucepan
  • Tongs

Method
 

  1. Cook fettuccine in a large pot of salted boiling water according to package directions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
  3. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and black pepper until sauce thickens and becomes smooth.
  4. Add cooked lobster meat and lemon juice to the sauce. Stir gently until the lobster is heated through, about 2–3 minutes.
  5. Toss the sauce with cooked pasta until evenly coated. Serve immediately, garnished with extra Parmesan and chopped parsley.

Notes

Use freshly grated Parmesan for the best creamy texture. For an extra luxurious flavor, add a splash of white wine to the sauce before adding the cream.