Lobster Alfredo (GF)

Preparation 05:00 Cook Time 00:20 Total Time 5:20 Serves 4     adjust servings



For the Lobster

  • 1, 2 pound raw, defrosted lobster tail
  • 1 tablespoon butter
  • 1 cup white wine
  • 1 teaspoon Primal Palate Amore seasoning

For the Alfredo

  • 4 tablespoons butter
  • 3 cloves garlic, cut into thin slivers
  • 1 cup heavy cream (may substitute coconut cream or milk)
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon sea salt, or to taste
  • 1 package gluten free fettuccine
  • Fresh cracked black pepper, for topping
  • Fresh chopped parsley, for garnish


  1. In a saute pan large enough to fit the lobster tail, melt 1 tablespoon butter with 1 cup white wine and 1 teaspoon Primal Palate Amore seasoning. Bring to a simmer then place the tail in the pan and cover with a lid, setting aside a bit so that it can vent. Steam about 8 minutes, until the tail is cooked and the shell turns red/pink. Turn off the heat and set aside.
  2. Bring a pot of water to boil and prepare the pasta according to the package instructions.
  3. In a medium saute pan, melt the butter over medium heat and add the garlic slivers. Cook for 5 minutes, stirring frequently, until garlic is browned. Add the heavy cream and parmesan and continue stirring the sauce with a whisk or rubber spatula until the cheese is fully incorporated. Leave on low heat. 
  4. Cut the shell of the cooled lobster tail, remove the meat, and chop into bite-sized pieces. 
  5. Toss the cooked pasta and lobster in with the Alfredo sauce. 
  6. Plate and garnish with black pepper and freshly chopped parsley. Serve!


Recipe Notes


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