Lobster Alfredo

Lobster Alfredo

from foodfolksandfun.net
50 min

This Lobster Alfredo recipe is loaded with tender chunks of lobster meat, salty Parmesan cheese, and a velvety alfredo sauce.

Ingredients

  • 16 ounce package fettuccine
  • 7 Tablespoons salted butter (divided)
  • (3) 6 oz lobster tails (thawed if previously frozen)
  • 4 large garlic cloves (minced)
  • ⅓ cup white cooking wine or chicken broth
  • 2 cups heavy whipping cream
  • ¼ teaspoon ground black
  • ⅔ cup grated Parmesan cheese
  • ⅔ cup shredded mozzarella cheese
  • fresh chopped parsley
  • lemon wedges
  • freshly shaved or grated Parmesan

Directions

  1. 1

    Add salt to a big pot of water and set it to a boil.

  2. 2

    In a large, deep skillet (with a lid) over medium-low heat, melt 2 tablespoons of butter. Add the lobster tails and cooking wine to the pan. Cover the pan and steam the lobster tails for 6-8 minutes or until the tails are a bright reddish-orange and the meat is white or opaque-white. After steaming the lobster, remove the meat from the shell and cut into pieces.

  3. 3

    Cook the fettuccine as per the package instructions and drain.

  4. 4

    While the lobster cools, make the sauce.

  5. 5

    Toss the alfredo sauce and lobster together with the drained, drained fettuccine.