This Lobster Alfredo recipe is loaded with tender chunks of lobster meat, salty Parmesan cheese, and a velvety alfredo sauce. It’s perfect for date night, entertaining, and even special occasions like Christmas, New Year’s, and Valentine’s Day!
This recipe costs $30.24. It makes four servings for a total of $7.56 per serving.
For another delicious family meal, you do not want to miss out on these Smoked Lobster Tails.
There is no need to go out to Red Lobster or any other restaurant to get this crave-worthy Lobster Alfredo. With this recipe, you can have that restaurant-quality dish anytime you’d like.
And you get to do it from home! Pro-tip: Make sure you own a good pair of kitchen scissors for cutting the lobster meat. It makes a big difference!
A date night at home, celebrating an anniversary or birthday, getting together with your parents, or just because you feel like something a little extra special, this Lobster Alfredo is perfect for any occasion!
Ingredients and Cost
Per Serving Cost: $7.56
Recipe Cost: $30.24
- 16-ounce package fettuccine – $0.82
- 7 Tablespoons salted butter – $0.70
- 3 (6 oz) lobster tails – $23.97
- 4 large garlic cloves – $0.20
- ⅓ cup chicken broth – $0.10
- 2 cups heavy whipping cream – $2.34
- ¼ teaspoon ground black or white pepper – $0.02
- ⅔ cup Parmesan cheese – $1.32
- ⅔ cup Mozzarella cheese – $0.77
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, boil water in a big pot.
- Next, melt butter and cook garlic in a large skillet.
- Add the lobster and cooking wine and steam the lobster.
- After steaming the lobster, remove the meat from the shell and cut it into pieces.
- Then cook the pasta and make the alfredo sauce.
- Finally, toss the alfredo sauce, lobster, and pasta together before serving.
SERVE: You can keep the lobster Alfredo out for about 2 hours before it needs to be refrigerated.
STORE: Once cooled, place leftovers in an airtight container in the refrigerator for 3-4 days.
FREEZE: Once the pasta has cooled, place it in a freezer-safe container or Ziploc bag. Freeze for 1-2 months. Thaw in the refrigerator overnight.
- Large pot
- Large pan
- Cutting board
- Chef’s knife
- Liquid measuring cup
- Measuring cups and spoons
- Kitchen shears
Lobster tails are typically a little less expensive than a whole lobster. Right now, on average, a whole lobster costs around $9.50 per pound. In comparison, you can find a lobster tail for $7.99 per tail. The lobster is the most expensive part of this recipe.
Lobster tails by themself are, in fact, a healthy food item. However, when combined with the creamy alfredo sauce in this recipe, it is not a recipe I would classify as healthy.
Alfredo sauce is a simple white sauce that is spooned over pasta noodles. The main ingredients are butter, whipping cream, mozzarella and parmesan cheeses, and pepper. It is cooked until thick and creamy.
More Pasta Main Dishes
- Tomato Basil Pasta – 15 Minute Recipe!
- Classic Shrimp Scampi Pasta
- Easy Pasta Primavera
- One Pot Cajun Pasta
- Baked Tomatoes Parmesan with Basil-Zucchini Pasta
- Sausage and Peppers Pasta
- Slow Cooker Baked Ziti
- Healthier Chicken Cacciatore
- Citrus Cream Pasta – a 15 Minute recipe!
- Creamy Pumpkin Pasta with Sausage and Sage
- 16 ounce package fettuccine
- 7 Tablespoons salted butter divided
- (3) 6 oz lobster tails thawed if previously frozen
- 4 large garlic cloves minced
- ⅓ cup white cooking wine or chicken broth
- 2 cups heavy whipping cream
- ¼ teaspoon ground black
- ⅔ cup grated Parmesan cheese
- ⅔ cup shredded mozzarella cheese
- fresh chopped parsley
- lemon wedges
- freshly shaved or grated Parmesan
PREP BOILING WATER FOR PASTA:
- Add salt to a big pot of water and set it to a boil.
COOK GARLIC AND LOBSTER:
- In a large, deep skillet (with a lid) over medium-low heat, melt 2 tablespoons of butter.
- Once melted, add the garlic and cook until fragrant, about 30-60 seconds.
- Add the lobster tails and cooking wine to the pan. Cover the pan and steam the lobster tails for 6-8 minutes or until the tails are a bright reddish-orange and the meat is white or opaque-white.
- Remove the lobster tails from the pan to cool slightly before removing the meat.
- Place the lobster tails on a cutting board.
- Use a clean kitchen towel to shield your hands from the heat and to hold the lobster tails while you use kitchen shears to cut the lobster tails right down the middle on the top and bottom of the shell.
- Set the meat aside.
- Pull out the meat, and dice the meat into 2-inch pieces.
- Cook the fettuccine as per the package instructions and drain.
MAKE ALFREDO SAUCE:
- While the lobster cools, make the sauce.
- Add the remaining 5 tablespoons of butter to the pan and melt the butter.
- Once melted, add in whipping cream and pepper and bring the mixture to a bubble (NOT a boil). Once bubbling, reduce the heat to simmer and simmer while often stirring until the mixture has thickened. This will take about 5 minutes.
- Add in the Parmesan and mozzarella cheese and continue to cook and occasionally stir until the sauce has thickened. This will take about 5-10 minutes.
- Toss the alfredo sauce and lobster together with the drained, drained fettuccine.
- Serve with chopped parsley, lemon wedges, and shaved or grated Parmesan.