Lobster Alfredo is an elegant dinner right in the comfort of your own home. Indulge in fettuccine pasta tossed in a homemade Alfredo sauce along with fresh lobster. Enjoy for a special occasion or just because you feel like being fancy.
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Check out my Instant Pot Pork Loin Roast with Apples and Onions and my Air Fryer Carnitas for more meal ideas!
This lobster Alfredo is a wonderfully creamy pasta dish with lots of garlic flavor. It's the ultimate comfort food that's ready quickly. Plus, you can easily double the recipe for a large family!
This easy recipe is the perfect fast weeknight dinner that's tasty enough for company!
Why You'll Love This Recipe
- Make it at home for a lot less money.
- An easy dinner that tastes like it came from a fancy restaurant!
- This meal is so easy to make and absolutely delicious!
- This one pot meal is so quick, you can easily make it on a busy weeknight.
- Delicious, elegant and perfect for entertaining.
More pasta dishes you'll love: Low Calorie Spaghetti Casserole
Ingredients You'll Need
- Fettuccine Pasta: Fettuccine is the most classic noodle to use for Alfredo.
- Butter: To make Alfredo sauce, I prefer using unsalted butter.
- Garlic: Fresh garlic is best.
- Milk: I use whole milk, but you can use whatever milk you prefer.
- Old Bay Seasoning: A blend of seasonings that pairs extremely well with seafood.
- Salt & Ground Black Pepper: Enhances the flavor.
- Parmesan Cheese: Nothing compares to freshly grated parmesan cheese!
- Lobster Meat: I highly recommend using fresh lobster.
If you prefer a healthier Alfredo sauce without butter, try my low calorie Alfredo sauce in this recipe.
Step-By-Step Instructions
Step 1: Prepare the pasta according to package directions in a large pot of water. Do not rinse after draining.
Step 2: While the pasta is cooking, place a saucepan over medium heat and add the butter.
Step 3: Once the butter is hot, add the garlic and cook for 2 minutes until fragrant.
Step 4: Add the milk, salt, pepper and Old Bay seasoning, and increase heat to medium-high.
Step 5: Bring the milk to a boil for 2 minutes, whisking constantly, then reduce to medium-low.
Step 6: Add the shredded parmesan cheese and whisk until completely melted.
Step 7: Add the lobster meat and stir until well distributed through the sauce, cook for 2 minutes to warm through.
Step 8: Taste and adjust the seasoning, as well as the consistency, if needed.
Step 9: Toss the pasta with the homemade lobster sauce and serve immediately, with additional Parmesan and parsley, if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- For the best flavor, use fresh lobster meat. You can also use frozen lobster meat, but make sure to thaw it completely before using.
- If you don't have Old Bay Seasoning, you can substitute it with Cajun seasoning or Italian seasoning.
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
- You can garnish your lobster Alfredo with some fresh parsley or chopped chives for a pop of color and added flavor.
Variations
- Add vegetables: You can add some sautéed or roasted vegetables to your lobster Alfredo for some extra texture and flavor. Asparagus, cherry tomatoes, spinach, and peas are all great options.
- Use a different pasta: While fettuccine is the classic choice for Alfredo sauce, you can switch things up by using penne, linguine, or spaghetti.
- Add some spice: If you like your food spicy, you can add some red pepper flakes or chopped jalapeño to your Alfredo sauce for a kick.
- Use a different type of seafood: If you can't find lobster meat, you can use shrimp, crab meat, or scallops instead. Just make sure to adjust the cooking time accordingly.
Storing & Freezing
Storing: Leftovers will keep for about 3 days in an airtight container in the refrigerator, but you may want to add a splash of milk when you reheat.
Freezing: Lobster Alfredo is best served fresh, however you can freeze it in a freezer safe zip top bag, laying flat in the freezer for up to 3 months.
Recipe FAQ's
Yes! Fresh parmesan can be expensive, so Romano is a perfect substitute. Romano is used often in place of fresh parmesan.
Make a slurry of 1 tablespoon water and 1 tablespoon cornstarch mixed together. Add it to the sauce, stir, and bring to a simmer. The sauce will thicken in a few minutes.
If your sauce is too thick, add a splash of milk to thin it out to your desired consistency. You can also add some cooking pasta water and toss to combine.
Some crusty bread or garlic bread and a green salad with Italian dressing are the perfect compliments to this meal.
More Dinner Recipes You'll Love
Lobster Alfredo
Special Equipment
Ingredients
- 32 ounces Fettuccine pasta
- ¼ cup butter
- 4 cloves garlic minced
- 1 cup whole milk
- 2 tablespoons Old Bay Seasoning
- Salt and pepper to taste
- 1 cup shredded parmesan cheese
- 1 pound lobster meat shredded or minced
Instructions
- Prepare the pasta according to package directions in a large pot of water. Do not rinse after draining.
- While the pasta is cooking, place a medium-sauced saucepan over medium heat and add the butter.
- Once the butter is hot, add the garlic and cook for 2 minutes until fragrant.
- Add the milk, salt, pepper and Old Bay seasoning, and increase heat to medium-high.
- Bring the milk to a boil for 2 minutes, whisking constantly, then reduce to medium-low.
- Add the shredded Parmesan cheese and whisk until completely melted.
- Add the lobster meat and stir until well distributed through the sauce, cook for 2 minutes to warm through.
- Taste and adjust the seasoning, as well as the consistency, if needed.
- Toss the pasta with the homemade lobster sauce and serve immediately, with additional Parmesan and parsley, if desired.
Notes
- For the best flavor, use fresh lobster meat. You can also use frozen lobster meat, but make sure to thaw it completely before using.
- If you don't have Old Bay Seasoning, you can substitute it with Cajun seasoning or Italian seasoning.
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
- You can garnish your lobster Alfredo with some fresh parsley or chopped chives for a pop of color and added flavor.
- Storing: Leftovers will keep for about 3 days in an airtight container in the refrigerator, but you may want to add a splash of milk when you reheat.
- Freezing: Lobster Alfredo is best served fresh, however you can freeze it in a freezer safe zip top bag, laying flat in the freezer for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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