This Lobster Alfredo recipe has 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!
Table of Contents
Lobster Alfredo
There is no need to go 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. And you get to do it from home! Pro-tip: Ensure you own a good pair of kitchen scissors for cutting the lobster meat. It makes a big difference! Try this lobster mac and cheese if you’re looking for another great lobster dish.
Ingredients and Estimated 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.
How To Make Lobster Alfredo
- 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.
More Main Dishes
- Smoked Lobster Tails
- Tomato Basil Pasta – 15-Minute recipe!
- One Pot Cajun Pasta
- Slow Cooker Baked Ziti
- Citrus Cream Sauce
- Pumpkin Sausage Pasta
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Lobster Alfredo
Equipment
- large pot
- Large pan
- cutting board
- chef's knife
- colander
- liquid measuring cup
- measuring cups and spoons
- Kitchen shears
Ingredients
- 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
FOR SERVING:
- fresh chopped parsley
- lemon wedges
- freshly shaved or grated Parmesan
Instructions
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 PASTA:
- 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.
TO FINISH:
- Toss the alfredo sauce and lobster together with the drained, drained fettuccine.
- Serve with chopped parsley, lemon wedges, and shaved or grated Parmesan.
Notes
Nutrition
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Recipe FAQ’s
Lobster tails are typically a little less expensive than a whole lobster. On average, a whole lobster costs around $9.50 per pound. You can find a lobster tail for $7.99 per tail. The lobster is the most expensive part of this recipe.
Alfredo sauce is a simple white sauce spooned over pasta noodles. The main ingredients are butter, whipping cream, mozzarella, parmesan cheese, and pepper. You cook it until it is thick and creamy.
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Do we make the Alfredo sauce in the same pan that the lobster was cooked in, with the garlic and wine left in there?
Yes, you make the Alfredo sauce in the same pan that the lobster was cooked in, with the garlic and wine left in there. This allows the flavors from the lobster, garlic, and wine to infuse into the sauce, enhancing its taste.
Do you make the sauce in the same pan that has the garlic, butter and wine that you cooked the lobster tails in?
You prepare the Alfredo sauce in the same skillet used for cooking the lobster, keeping the garlic and wine in the pan. This technique ensures that the sauce absorbs the rich flavors of the lobster, garlic, and wine, adding depth and complexity to the dish.
Well I did something wrong because my cheese just clumped and never incorporated into a sauce- it still tasted good though
Hi Julia, it sounds like the sauce wasn’t hot enough to melt the cheese.
Everyone at my house enjoyed this! So tasty and amazing!
This was such a treat for dinner last night! I will definitely make this again soon!
What a great dish for a special occasion! Looks gorgeous.
I can’t get enough lobster in my life. Looking forward to trying this!