This luxe date night-worthy pasta may look like it came from a restaurant, but takes just 25 minutes to whip up at home.
Table of Contents
This recipe is…
Lobster. Fettuccine. Alfredo!
Each word conjures decadence…but all three ingredients together in one ultra-luxe dish? The trifecta creates a rich and luscious, silky and soul-satisfying bowl of pasta that’s the stuff of dreams. (Don’t be surprised if you wake up thinking about it the next morning.)
Just like our Seared Scallops, Sesame Seed Crusted Snapper, and Shrimp Scampi, this easy seafood recipe looks like it came from a restaurant, and is worthy of a date night at home or any special occasion. But since it comes together in just 25 minutes, it’s quick and simple enough to make on an ordinary weeknight if you’re feeling fancy.
Why You’ll Love This Recipe
- Succulent lobster and al dente pasta get tossed with rich cream sauce to create this decadent Lobster Alfredo
- It’s quick – just 25 minutes from start to finish!
- Perfect for date night, a special occasion, or anytime you’re looking to impress
Lobster Alfredo Recipe Ingredients
This recipe really doesn’t call for a bunch of fancy ingredients. If you haven’t purchased lobster before, that’ll definitely be your biggest obstacle here, but the fish monger at your local grocery store can easily help you! Find ingredient notes (including substitutions and swaps) below.
- Primal Palate Amore seasoning – this spice medley is made with a unique blend of organic garlic, rosemary, onion, oregano, thyme, basil, parsley, and red chili flakes. But feel free to substitute the same amount of Herbs de Provence, along with some garlic and onion powder. The spice blend is used to subtly flavor the lobster as it gets steamed in the white wine. So if you’re worried that you won’t like it—or that the dish won’t taste right without it—just remember that it doesn’t actually get added straight into the dish. If you substitute another spice blend, toss in some fresh herbs, or just skip this component altogether, it will still be delicious!
- Pasta – wheat free noodles make this recipe gluten free, but you can substitute any type of pasta you’d like.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it gluten free – this recipe can easily be made gluten free by using a gluten free pasta (that’s what we did!).
- Use pre-cooked lobster – this recipe calls for raw lobster tail, which then gets steamed before being added to the sauce. If you prefer, or if you can only find pre-cooked lobster tail, follow the directions for cutting into the shell and chopping the meat. Then, add the meat to the sauce for a couple minutes to warm up before adding the pasta. (And if you buy cooked lobster meat that’s already chopped, just skip to this last step.)
- Use a different protein – not a lobster fan? Seared scallops, sauteed shrimp, or baked crab legs (or a combination of any of these) would work well too.
- Make it vegetarian – for a vegetarian version of this recipe, simply omit the lobster.
- Make it vegan – to make a vegan version, omit the lobster and swap in dairy-free butter, coconut milk or a plant-based heavy cream substitute, and a vegan version of parmesan cheese
- Use water instead of wine – if you don’t have white wine on hand, substitute water when steaming the lobster.
How to Make Lobster Alfredo
Follow along below to see how this decadent seafood Alfredo recipe comes together in just 25 minutes!
Step 1: Steam the raw lobster tail in white wine and spices until the shell turns red. Then, set it aside until it’s cool enough to handle.
Step 2: Boil the pasta according to the instructions on the packaging.
Step 3: In a medium sauté pan, melt the butter over medium heat and cook the garlic slices until lightly browned.
Step 4: Add the heavy cream, parmesan, and sea salt. Stir continuously with a whisk or rubber spatula until the cheese is fully incorporated, then reduce the heat to low.
Step 5: Use kitchen shears to cut through the shell of the cooled lobster tail. Remove the meat and cut it into slices or bite-sized chunks.
Step 6: Add the lobster pieces to the Alfredo sauce and stir to coat. Add the pasta, toss, garnish with cracked black pepper and fresh parsley, then serve and enjoy!
Recipe Tips
- Kitchen shears are especially helpful here: you can use a knife, but be very careful if you do! Since the lobster shell is round and thickest on the opposite side on which you’ll be cutting, it can be very unsteady to cut into on a cutting board, so take your time!
- Make sure the parsley is thoroughly dried before you chop it. If it’s still wet from rinsing, the flavor and color will leach out onto your cutting board, and it will be more difficult to sprinkle on the finished pasta.
- For a restaurant-style presentation, take some strands of just the pasta, place them in the middle of a bowl or plate, and twirl them into a bird’s nest shape. Top the pasta with lobster pieces and top with some extra sauce.
How to Serve
Some foods are best if they’re left to sit for a couple minutes when they’re hot off the stove…but fettuccine Alfredo is not one of them! If left for too long, the sauce will cool and congeal. Make sure the table is set, the salad is finished, and the wine is opened before you start cooking so you can enjoy this sumptuous pasta dish when it’s at its peak deliciousness.
How to Store and Reheat
Refrigerate any leftover pasta in an airtight container for one day, or two tops (you don’t really want to eat lobster that’s been sitting around for longer than that.).
Every element of this dish is delicate, from the lobster to the pasta, and the rich sauce. Reheat it gently over low heat on a stovetop with a touch of cream or butter to help the sauce come together again. Nuking it with high heat in the microwave will overcook the lobster and break the cream sauce.
Frequently Asked Questions
A favorite pasta dish for generations, rich and creamy Fettuccine Alfredo becomes even more luxurious with the addition of sweet, tender chunks of lobster meat.
In a word: dairy! Rich, creamy, decadent dairy. Specific ingredients can vary by recipe, but ours includes the classic trio of butter, heavy cream, and parmesan cheese.
There are a few different ways to make it, but our Seafood Alfredo recipe calls for lobster tail meat. You could also substitute seared scallops, sauteed shrimp, or baked crab. The famous Seafood Alfredo from Olive Garden is made with shrimp, bay scallops, and mussels. We think any combination of pasta, cream sauce, and these seafoods would be delicious!
Fettuccine Alfredo is really just a simple pasta in cream sauce, so it’s a blank slate for add-ins. Sliced chicken breast is another classic. Steamed broccoli adds nice texture and nutrition, and goes beautifully with the cream sauce.
To make a vegan Fettuccine Alfredo recipe, swap in dairy-free versions of the butter, parmesan, and heavy cream. You can also play around with other products that mimic the richness of dairy, like nutritional yeast, blended raw cashews, and vegan cream cheese.
More Favorite Pasta Recipes
If you tried this Lobster Fettuccine Alfredoor any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Lobster Fettuccine Alfredo Recipe
Ingredients
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
Instructions
- 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.
- Bring a pot of water to boil and prepare the pasta according to the package instructions.
- 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, parmesan, and sea salt and continue stirring the sauce with a whisk or rubber spatula until the cheese is fully incorporated. Leave on low heat.
- Cut the shell of the cooled lobster tail, remove the meat, and chop into bite-sized pieces.
- Toss the cooked pasta and lobster in with the Alfredo sauce.
- Plate and garnish with black pepper and freshly chopped parsley. Serve!
Recipe Notes
- Make it gluten free – this recipe can easily be made gluten free by using a gluten free pasta (that’s what we did!).
- Use pre-cooked lobster – this recipe calls for raw lobster tail, which then gets steamed before being added to the sauce. If you prefer, or if you can only find pre-cooked lobster tail, follow the directions for cutting into the shell and chopping the meat. Then, add the meat to the sauce for a couple minutes to warm up before adding the pasta. (And if you buy cooked lobster meat that’s already chopped, just skip to this last step.)
- Use a different protein – not a lobster fan? Seared scallops, sauteed shrimp, or baked crab legs (or a combination of any of these) would work well too.
- Make it vegetarian – for a vegetarian version of this recipe, simply omit the lobster.
- Make it vegan – to make a vegan version, omit the lobster and swap in dairy-free butter, coconut milk or a plant-based heavy cream substitute, and a vegan version of parmesan cheese
- Use water instead of wine – if you don’t have white wine on hand, substitute water when steaming the lobster.
Nutrition
Amazing! If you are not a super seafood fan like myself, don’t worry! I have only ever used the alfredo portion of the recipe, and it is perfection! *Side note* I was having an issue with the recipe coming together, and reached out to Cassy on Instagram. She was SO KIND and walked me through it, helped me figure out my user error, and gave me suggestions. She is a gem!
Sam! This is just the kindest thing ever! She really is the best <3
Was looking for something other than chicken to make and thought this would be worth trying. Really good flavor. The sauce wasn’t quite enough for an entire package of pasta. Had to double the sauce, but otherwise was good!
So glad you enjoyed this one, Carrie! Thanks so much for the feedback!
Looks yummy! How much lobster tail do you need? It was a little unclear…is it 1 (2 pound lobster tail)? or 1-2 lbs of lobster tail?
Thanks!
You need 1 2-pound lobster tail, Andrea. Enjoy!
Do I use salted or non salted butter?
Either will work in this recipe! It really comes down to a personal preference on the seasoning of your food. Salted butter will add additional salt, so you could choose to omit the additional salt if you go that route (I personally use both). ~Melissa
What do you do with the 1/2 teaspoon of sea salt?
Whoops! Add it in with the other alfredo ingredients. The correction is reflected in the recipe now!
I have cooked lobster meat do I skip step 1?
Yes! Enjoy, Anita!
Where do you get the lobster tail from? Whole Foods? I’ve never worked with lobster before! Is it relatively easy?
Yes, we got ours from Whole Foods and it is relatively easy to make!
Looks delicious! What brand of gluten free pasta would you recommend?
We love Jovial!
Thank you!
This looks SO yummy! If we don’t have that Amore seasoning, what’s a good alternative in terms of seasonings? What’s the flavor that it provides?
An Italian seasoning or Herbs de Provence along with some garlic and onion powder would be perfect! Here’s a link to the ingredients in the seasoning: http://www.primalpalate.com/paleo-ingredient/primal-palate-amore/