Directions
- Cook the Fettuccine
Boil fettuccine in salted water until al dente. Drain and toss lightly with olive oil to prevent sticking. This creates the perfect base for your creamy sauce. - Sauté the Lobster
In a large skillet over medium heat, melt butter. Add chopped lobster meat and minced garlic, sautéing gently for 2–3 minutes until fragrant and heated through. - Make the Alfredo Sauce
Pour heavy cream into the skillet with lobster and bring to a light simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, black pepper, and lemon juice for brightness. - Toss the Pasta
Add cooked fettuccine to the skillet, tossing to coat every strand in the creamy sauce. Fold in chopped parsley and lobster for even distribution and vibrant flavor. - Plate & Serve
Serve hot, topping with extra lobster pieces, chopped parsley, and optional charred lemon slices for a fresh citrusy touch. Enjoy immediately for the best texture and flavor.
Recipe Details
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 2–3
- Difficulty level: Medium
Variations & Substitutions
- Swap lobster for cooked shrimp or crab for a slightly different seafood twist.
- Use half-and-half instead of heavy cream for a lighter version.
- Add a pinch of red pepper flakes for subtle heat.
- Substitute fettuccine with linguine, tagliatelle, or gluten-free pasta if preferred.
Serving Suggestions
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