Garlicky Lobster Fettuccine Alfredo
This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce.
Equipment
- Large pot
- 12-inch deep-sided pan
Ingredients
- ½ cup unsalted butter divided
- 2 tablespoons shallot minced
- 6 cloves garlic finely minced
- 3 lobster tails (about 6-ounces each) thawed if frozen
- ⅓ cup dry white wine like sauvignon blanc or chardonnay
- 1 pound fettuccine noodles (dried)
- 1 cup heavy cream
- 1 cup parmesan cheese freshly grated, plus more for serving
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons parsley minced
- 1 to 2 tablespoons lemon juice more or less to taste
Instructions
- Bring a large pot of salted water to a boil well before you start the sauce since the fettuccine goes in halfway through steaming the lobster on a 12-inch deep-sided pan. In that pan, melt 2 tablespoons butter over medium to medium-low, add shallot and garlic, and cook until the shallot is tender. Add lobster tails and 1/3 cup dry white wine, cover, and steam for 6 to 8 minutes until shells turn bright reddish orange and meat is opaque, dropping in the pasta halfway through steaming.
- Remove the pan from the heat and move it back over medium. Add the remaining 6 tablespoons butter and let it melt, then pour in 1 cup heavy cream. Stir in 1 cup parmesan cheese along with a pinch of kosher salt and pepper to taste, mixing until the cheese is mostly melted before taking the pan off the heat.
- Reserve some pasta water, then drain the fettuccine and immediately add it to the sauce. Stir in the diced lobster, 2 tablespoons parsley, and 1 to 2 tablespoons lemon juice. Toss well, adding splashes of reserved water to loosen the sauce, and serve right away topped with extra parsley and parmesan alongside crusty bread.