Lobster Alfredo
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Ingredients for Fettuccine with Lobster
Lobster tails
Fettuccine
Butter
White wine
Garlic
Heavy cream
Salt and Pepper
Parsley
Parmesan
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Cook the pasta.
Cook the pasta according to the directions on the package so it is just shy of al dente. Drain.
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Prep the lobster tails.
While the water cooks for the pasta, take the lobster meat out of the shells. Cut it into pieces. Set it aside.
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Saute the lobster.
Melt the butter in a large skillet over medium heat. Add the garlic and saute it until fragrant and then immediately add the lobster meat.
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Deglaze the pan.
After the lobster meat cooks for 60 seconds, stir the white wine into the pan. Work a sturdy spoon against the pan to remove any stuck on bits. Saute the lobster for about 3 minutes in the wine.
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Make the lobster alfredo sauce.
Once the lobster is opaque, stir in the heavy cream.
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Add the fettuccine.
Toss the al dente fettuccine with the lobster alfredo sauce. Let it simmer for a minute over the heat, tossing to coat the noodles.
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Stir in the cheese.
Remove the lobster alfredo from the heat. The sauce will still be thin. Stir in the Parmesan cheese and watch it thicken up!
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Garnish the lobster alfredo.
Sprinkle on fresh parsley and parmesan cheese.
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Enjoy!
Full recipe:
seasonedsprinkles.com
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