Lobster Alfredo

Ingredients for Fettuccine with Lobster

Lobster tails Fettuccine Butter White wine Garlic Heavy cream Salt and Pepper Parsley Parmesan

Cook the pasta.

Cook the pasta according to the directions on the package so it is just shy of al dente. Drain.

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.

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.

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.

Make the lobster alfredo sauce.

Once the lobster is opaque, stir in the heavy cream.

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.

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!

Garnish the lobster alfredo.

Sprinkle on fresh parsley and parmesan cheese.


Full recipe: seasonedsprinkles.com