The Best Easy Lobster Alfredo

With this easy lobster alfredo, you’ll never need to go out for a special meal again! Rich, buttery lobster tails get tossed with creamy fettuccine Alfredo for a match made in seafood pasta heaven! Only a few ingredients and a quick prep and this decadent meal is yours!

Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.

You have not lived until you’ve dived into a big creamy bowl of fettuccine Alfredo with lobster.

We’re talking the cheesy richness of classic fettuccine Alfredo combined with the rich sauteed buttery lobster meat in the style of Buttery Connecticut Lobster Rolls.

It’s omg roll your eyes into the back of your head good.

And it’s so easy to make!

It can be on your table in under half an hour and isn’t nearly as expensive as serving everyone their own lobster tail since 2 stretch to easily feed 4 to 6 people especially if you serve it wth Cheesy Garlic Bread or a salad.

That makes lobster fettuccine perfect not only for special occasions like Christmas Eve or Valentine’s Day but enjoying seafood in the summer or for a birthday or dinner party.

Whenever this decadent dish appears on your table, it’s a treat for you and whoever you are making it for!

If you are looking for something a bit less heavy, try making these buttery lobster rolls instead!

Ingredients and Kitchen Supplies

• Butter– To saute the lobster in. Use unsalted so you can control how much salt is in the finished lobster fettuccine
• Garlic– Fresh garlic cloves and not garlic powder
• Lobster tail– 4-5 ounce lobster tails. Take them out of the shell and cut them into bite sized pieces.
• White wine- Use a wine that you’d drink. I like Reisling in this.
• Heavy cream– Do not substitute for a lower fat dairy. There are times when that works and fettuccine alfredo with lobster is not one of those! You want every last rich drop of that heavy cream.
• Fettuccine-The classic noodle choice for alfredo style pasta! Don’t substitute a thin noodle but if you must, you can use a noodle like penne, which will hold up under the heavy sauce.
• Parmesan cheese– Grated Parmesan cheese. Shredded or shaved Parmesan won’t melt as well.
• Salt and pepper– To taste

Kitchen supplies you need include:

• Kitchen Shears– To remove the shells from the lobster and cut the lobster meat into pieces
• Pasta pot– To cook the pasta
• Large skillet– To saute the lobster and make the sauce
• Garlic press

How to Make Lobster Alfredo

1. Cook the fettuccine.

Cook the noodles according to the instructions on the package until they are just shy of al dente.

2. Saute the lobster.

While the noodles are cooking, melt the butter over medium heat in a large pan.

Then stir in the garlic until it is fragrant.

Add the pieces of lobster tail and saute them for about 60 seconds.

Season with salt and pepper to taste.

3. Make the Alfredo sauce.

Pour the wine into the pan with the lobster, deglazing the bottom of the pan by working a sturdy spoon against it.

Let the wine cook down until the the lobster is opaque, roughly 2 to 3 minutes.

As soon as the lobster is cooked through and opaque, stir in the heavy cream.

4. Put the lobster fettuccine together.

Keep the heat in the pan with the sauce on, and transfer the cooked fettuccine noodles into the pan with the heavy cream mixture.

Stir, coating the fettuccine in the lobster Alfredo sauce.

Let the noodles saute in the sauce for about a minute.

Stir in the Parmesan cheese and garnish with fresh parsley if desired.

Serve and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for no more than 2 days.

The Alfredo sauce will thicken in the fridge and get thicker the longer it sits so before you reheat it in the microwave, add a splash of heavy cream to the pasta.

Microwave it until warm through and stir the pasta to incorporate the cream.

If you find the sauce is now too thin, add more cheese and it will thicken right up!

FAQs

Tips and Tricks

• This recipe is not hard, but it does move very fast once you start sauteeing the lobster. I recommend prepping all the ingredients before you start cooking and having them ready to go so you can keep the recipe moving.
• The Alfredo will look a little thin in the pan. Don’t worry! When you toss it with the noodles and the Parmesan cheese, it will thicken up to the right consistency.
• Normally, I say add garlic with your heart and put as much as you want in. This time, however, I say don’t use more than the recommend amount or the garlic will overpower the lobster meat.
• While sauteeing the lobster is best in this recipe so you get all that flavor right in the Alfredo sauce, you can bake it in the oven or cook it another way if you prefer. Check out other ways to cook lobster and use what you like. Just make sure to cut the meat into pieces and toss it with the sauce.

Other Italian Seafood Recipes

Love lobster Alfredo and want to give another Italian inspired seafood recipe a go? Try one of these:

• The Best Brown Butter Lobster Pasta
• Easy Lobster Scampi Linguine
• The Best Shrimp Caprese Pasta
• Easy Shrimp Scampi Recipe
• Lobster Risotto
• Shrimp Risotto with Garlicky Kale
• Christmas Shrimp Scampi
• Crab Risotto with Asparagus

Or, if you just want some great ideas on how to cook lobster, you can check out this post that breaks down 8 different methods to cook lobster that you can then add to your favorite recipes or serve on their own!

Did you make this? Let me know!

Did you make these easy lobster alfredo or any other recipe on my site? Leave me a comment below and let me know how you liked it.

Make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.

Stay in the know! Sign up for our newsletter that contains the latest recipes and tips.