Lobster Fettuccine Alfredo Recipe
This homemade Lobster Alfredo is luscious, dreamy, and would make for a great dinner date night-in!
Servings: 4 servings
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!
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
Calories: 832kcal | Carbohydrates: 86g | Protein: 27g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 955mg | Potassium: 247mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1433IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 3mg