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.

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.

Hi Julia, it sounds like the sauce wasn’t hot enough to melt the cheese.