Lobster Alfredo (GF)

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This homemade Lobster Alfredo is luscious, dreamy, and would make for a great dinner date night-in!

gluten free lobster Alfredo

Even though I do like going out for the occasional date night, I actually prefer to stay in on Valentines Day! I love cooking up a special “made with even more love” meal for my hubby, enjoying the no-wait, and indulging in foods where I know exactly what ingredients were used. This Lobster Alfredo, in my humble opinion, just oozes love. Maybe it's because lobster is only ever ordered on a special occasion, but it feels like one of the most special proteins available. THEN you add pasta and a creamy alfredo sauce? I am SO IN.

The lobster tail is steamed in a little butter, white wine, and the loveliest Amore Seasoning by Primal Palate. Be sure to use a white wine that you enjoy, so that you and your sweetheart can share a chilled glass while dinner comes together!

gluten free lobster Alfredo

gluten free lobster Alfredo

gluten free lobster Alfredo

gluten free lobster Alfredo

Once the tail is steamed, allow it to cool a bit while you start the pasta and the sauce. Note that this alfredo sauce is the REAL DEAL – packed with real cream, butter, and cheese. Feel free to experiment with dairy-free alternatives as you need!

Using a good pair of kitchen scissors, cut the shell away from the lobster, remove the meat, and give it a rough chop. Once the pasta is finished, toss everything together in the luscious sauce, garnish with parsley, and serve with a fresh glug of that chilled white wine for a perfect pairing!

I hope you love this recipe as much as we do and that it helps walk you through how to easily prepare lobster from home.


Lobster Alfredo (GF)

  • Author: Amber Goulden
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4


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, 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.
  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!

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  1. Varsha Patel says:

    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?

  2. Alissa says:

    Looks delicious! What brand of gluten free pasta would you recommend?

  3. Kristin says:

    Where do you get the lobster tail from? Whole Foods? I’ve never worked with lobster before! Is it relatively easy?

  4. anita says:

    I have cooked lobster meat do I skip step 1?

    1. Brandi Schilhab says:

      Yes! Enjoy, Anita!

  5. Peggy Kerbaugh says:

    What do you do with the 1/2 teaspoon of sea salt?

    1. Brandi Schilhab says:

      Whoops! Add it in with the other alfredo ingredients. The correction is reflected in the recipe now!