Creamy Lobster Alfredo Pasta

Ingredients

For the Lobster:

• 2 lobster tails (about 6 oz each)

• 1 tbsp butter

• 1 garlic clove, minced

• Pinch of salt and pepper

• Juice of ½ lemon

For the Alfredo Sauce:

• 2 tbsp butter

• 2 garlic cloves, minced

• 1 ½ cups heavy cream

• ¾ cup grated Parmesan cheese

• ¼ cup cream cheese (optional, for extra creaminess)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• ¼ tsp paprika

• 1 tbsp chopped parsley

For the Pasta:

• 8 oz fettuccine or linguine

• Salt for boiling water

Instructions

1. Cook the Lobster

1. Boil lobster tails in salted water for 5–6 minutes, until shells are bright red and meat is opaque.

2. Remove meat from shells, chop into bite-sized pieces.

3. In a skillet, melt 1 tbsp butter and sauté garlic for 30 seconds.

4. Add lobster meat, season with salt, pepper, and lemon juice, then cook for 1–2 minutes. Set aside.

2. Make the Alfredo Sauce

1. In the same skillet, melt 2 tbsp butter over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Pour in heavy cream and bring to a gentle simmer.

4. Stir in Parmesan cheese and cream cheese, whisking until smooth and thick.

5. Season with salt, pepper, and paprika.

6. Stir in chopped parsley for freshness.

3. Cook the Pasta

1. Boil pasta in salted water according to package directions until al dente.

2. Reserve ½ cup pasta water, then drain.

4. Combine Everything

1. Add cooked pasta to the Alfredo sauce, tossing gently to coat.

2. Add the lobster meat back in and warm through for 1–2 minutes.

3. If sauce is too thick, add a splash of reserved pasta water until silky.

5. Serve and Garnish

• Plate the pasta, top with extra lobster chunks, fresh parsley, and a sprinkle of Parmesan.

• Drizzle with a touch of lemon butter for shine and flavor.