Description
A luxurious and rich pasta dish featuring tender lobster meat in a creamy, garlicky Alfredo sauce. This indulgent recipe combines the sweetness of lobster with a velvety, buttery sauce, perfect for a special dinner.
Ingredients
For the Creamy Lobster Pasta:
- 2 lobster tails (about 8 oz each)
- 12 oz fettuccine or linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1/4 cup chicken broth (or lobster stock, if available)
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
- Optional: 1/2 teaspoon red pepper flakes (for a little heat)
Instructions
To start, you’ll need to cook the lobster tails. Begin by using kitchen scissors or a lobster shell cracker to cut the top of the lobster shell lengthwise, exposing the meat. Pull apart the shell slightly, and gently pull the lobster meat out, keeping it in one piece. Discard the shell, or save it for stock if desired.
Once the lobster is removed from the shell, cut it into bite-sized chunks and set aside.
Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta, reserving about 1 cup of the pasta water. Set both the pasta and the reserved water aside for later.
In a large skillet or sauté pan, heat the olive oil over medium heat. Once hot, add the lobster pieces and sauté for about 2-3 minutes, until the lobster is cooked through and opaque. Be careful not to overcook the lobster, as it can become tough. Remove the lobster from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Add the white wine and bring it to a simmer, scraping any lobster bits off the bottom of the skillet. Allow the wine to reduce by half, which should take about 3 minutes.
Next, add the chicken broth (or lobster stock) and bring it to a simmer again. Allow the broth to reduce by half, about 2-3 minutes. Then, lower the heat and stir in the heavy cream, butter, and Parmesan cheese. Continue stirring until the sauce thickens slightly and becomes smooth. Season with salt and pepper to taste.
If you want to add a touch of heat, stir in the red pepper flakes at this stage. Finally, add the lemon juice to brighten the flavors and balance the richness of the cream.
Add the cooked lobster back into the skillet, stirring to combine. Then, add the cooked pasta to the skillet, tossing everything together until the pasta is fully coated with the creamy sauce. If the sauce seems too thick, you can add some of the reserved pasta water, a tablespoon at a time, to loosen it up and achieve your desired consistency.
Once everything is well-combined and heated through, plate the creamy lobster pasta. Sprinkle with freshly chopped parsley for a burst of color and freshness. You can also add an extra sprinkle of grated Parmesan cheese on top if desired.
Your Creamy Lobster Pasta is now ready to enjoy! Serve immediately while it’s hot, and enjoy the luxurious, flavorful dish with a glass of white wine or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 600-700 kcal
- Fat: 35-40g
- Carbohydrates: 50-55g
- Protein: 25g