Garlicky Lobster Fettuccine Alfredo is deliciously simple. Tender lumps of lobster tossed with fettuccine noodles in a garlicky white wine, parmesan cream sauce. Serves 6 (or more) depending.

Homemade Garlicky Lobster Fettuccine Alfredo.

You know it’s real love when you both can enjoy a garlicky dish on Valentine’s Day.

And this garlicky lobster fettuccine alfredo is the perfect romantic dish for such an occasion. Normally Pat and I don’t really celebrate Valentines Day – we’ve been married nearly 20 years and together for even longer than that, and both agree we do not need gifts. Instead, we focus on food. Obviously.

Since Pat isn’t a fan of lobster (although he wishes he was) I decide to treat my self to a little early Valentine’s Day meal via seafood, carbs and cheese. It was absolutely dreamy. Garlicky but not too garlicky. Creamy, cheesy and with the most delectable lumps of tender lobster.

Safe to say I’ll be dreaming of this dish in the weeks to come.

white bowl of Garlicky Lobster Fettuccine Alfredo

Fettuccine Alfredo isn’t difficult by any means. However it does move quickly so it’s very important to have everything prepped and pasta water near boiling before starting the sauce.

Garlicky Lobster Fettucine Alfredo ingredients

To Make This Garlicky Lobster Fettuccine Alfredo You Will Need:

  • unsalted butter
  • shallot
  • garlic
  • lobster tails (thawed completely if frozen)
  • dry white wine
  • fine sea salt (for pasta water)
  • dried fettuccine noodles
  • heavy whipping cream
  • freshly grated parmesan cheese
  • kosher salt
  • ground black or white pepper
  • parsley
  • lemon juice 
  • crusty bread for serving

butter, shallot and garlic in pan.

First, bring a large pot of salted water to boil. It’s a good idea to have this already going, before starting the sauce, as this recipe moves quickly and you will need to drop in the pasta halfway through steaming the lobster.

Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.

add lobsters to sauteed garlic and shallot.

Once shallots are tender, place the lobster tails (roughly 18 ounces total) into the pan.

pour in dry white wine, cover and steam

Pour in 1/3 cup dry white wine. I used chardonnay but Sauvignon Blanc would work just as well. Make sure to use a wine you enjoy to drink.

Immediately cover and steam the lobster for 6 to 8 minutes.

steamed lobster tails

Fully cooked, the shell should be a bright reddish orange and the lobster meat opaque.

remove lobster tails

Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool slightly.

Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.

NOTE:Halfway through the lobster steaming, I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming to give yourself time.

add remaining butter to pan.

Return the pan to the heat and add in the remaining 6 tablespoons of butter.

pour in heavy cream

When the butter has melted pour in 1 cup heavy cream.

cream, parmesan, kosher salt, black pepper to skillet

Now measure and add 1 cup grated fresh parmesan and season with a couple pinches kosher salt and some black or white pepper, to taste. Give it a good stir and remove off of the heat once the cheese has mostly melted.

add cooked pasta, chopped lobster, parsley and lemon juice.

Reserve some pasta water before draining the fettuccine.

Immediately add the hot cooked fettuccine noodles to the sauce along with the chopped lobster meat, 2 tablespoons minced parsley and the juice of 1 small lemon – about 1 to 2 tablespoons.

toss lobster with pasta and cream sauce.

The hot pasta will melt the cheese even further. Add splashes of pasta water if needed to thin the sauce.

skillet with Garlicky Lobster Fettucine Alfredo

Toss well to combine.

two bowls of Garlicky Lobster Fettuccine Alfredo with bread.

Immediately serve with crusty bread and top with more parsley and parmesan cheese.

Click Here For More Lobster Recipes!

Garlicky Lobster Fettuccine Alfredo from scratch.

Creamy, cheesy and deliciously garlicky. The lumps of lobster are delicate yet delicious in this flavorful parmesan cream sauce. 

Garlicky Lobster Fettuccine Alfredo with crusty bread and wine.

Enjoy! And if you give this Garlicky Lobster Fettuccine Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

close up of fork with Garlicky Lobster Fettuccine

Garlicky Lobster Fettuccine Alfredo
Yield: Serves 6 to 8

Garlicky Lobster Fettuccine Alfredo

This Garlicky Lobster Fettuccine Alfredo is deliciously simple. Tender lumps of lobster tossed with fettuccine noodles in a garlicky white wine, parmesan cream sauce.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 stick unsalted butter (divided)
  • 2 tablespoons minced shallot
  • 6 cloves fresh garlic, finely minced
  • 3 (roughly 6 ounces each) lobster tails (thawed if frozen)
  • 1/3 cup dry white wine - like chardonnay or sauvignon blanc
  • 1 pound fettuccine noodles
  • 1 cup heavy whipping cream
  • 1 cup finely grated fresh parmesan cheese
  • kosher salt, to taste
  • freshly ground black pepper or white pepper, to taste
  • 2 tablespoons minced fresh parsley
  • juice of 1 small lemon
  • crusty bread, for serving (optional)

Instructions

  1. Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.
  2. Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
  3. Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.
  4. Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
  5. Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.
  6. Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.
  7. Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 404Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 100mgSodium: 419mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 6g

The nutritional information is for the pasta only and not including garnishes or bread served with pasta. All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.