Description
A luxurious and creamy lobster fettuccine alfredo featuring tender lobster meat poached in white wine, combined with a rich garlic and herb cream sauce tossed with perfectly cooked fettuccine pasta, finished with Parmesan cheese and fresh herbs for an elegant and indulgent seafood pasta dish.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Seafood
- 14 ounces lobster meat (2 lobster tails and one package of lobster claw and knuckle meat from Chef’s Vault)
Vegetables and Aromatics
- ½ cup red onion, finely chopped
- ½ cup red bell pepper, finely chopped
- 1 medium clove garlic, minced
Liquids
- 3/4 cup white wine (Viognier or Chardonnay)
- 2 cups heavy cream (whipping cream)
- 1 Tablespoon olive oil
Herbs and Seasonings
- 2 sprigs fresh tarragon, leaves chopped finely
- 4 sprigs fresh thyme (two whole and one with leaves chopped finely)
- 4 sprigs fresh Italian parsley, chopped finely
- Lemon zest (from 1 lemon)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Cheese
- ½ cup grated Parmesan cheese, divided
Garnish
- Extra fresh herbs for garnish (parsley, tarragon, thyme)
Instructions
- Poach Lobster: Bring the white wine and two whole sprigs of thyme to a simmer in a saucepan. Add the lobster tails and claw meat, covering with enough water if needed. Cover and poach for 3 minutes or until the lobster turns bright red and is fully cooked.
- Prepare Lobster Meat: Remove the lobster pieces with a slotted spoon and let cool until manageable. Remove the meat from shells and chop into bite-sized pieces. Strain the poaching liquid through a fine strainer into a cup, discarding the thyme sprigs.
- Sauté Aromatics: Heat the olive oil in a deep skillet over medium heat. Add the finely chopped red onion, red bell pepper, minced garlic, chopped tarragon, parsley, and thyme leaves (reserve half of the herbs for garnish). Season with salt and freshly ground black pepper. Sauté until the onion softens but does not brown, approximately 3-5 minutes.
- Reduce Wine Liquid: Add ½ cup of the strained white wine liquid from the lobster poaching. Increase heat and bring to a low boil. Simmer until the liquid reduces by half, about 5-7 minutes.
- Make Cream Sauce: Pour in the heavy cream. Return to a low boil and simmer gently, stirring frequently until the sauce thickens slightly, about 5-8 minutes. Avoid high heat to prevent separation.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente (firm but tender). Reserve 1 cup of pasta water, then drain the pasta.
- Combine Lobster and Sauce: Add the chopped lobster meat, half of the grated Parmesan cheese, and the lemon zest to the cream sauce. Reduce heat to medium-low and gently reheat for 3 minutes to meld flavors. Adjust salt and pepper to taste.
- Toss Pasta with Sauce: Return the drained pasta to its cooking pot. Add the lobster cream sauce and toss gently with tongs until the pasta is thoroughly coated. If the sauce is too thick, add reserved pasta water a quarter cup at a time to reach desired consistency.
- Serve and Garnish: Transfer the creamy lobster fettuccine to a large shallow serving bowl or individual plates. Sprinkle with the remaining grated Parmesan and garnish with the reserved fresh herbs. Serve immediately.
Notes
- Use fresh lobster or high-quality frozen lobster meat for the best flavor and texture.
- Choose a good-quality dry white wine such as Viognier or Chardonnay for poaching and sauce.
- Do not overcook the pasta; al dente ensures the best texture with the rich sauce.
- Keep the cream sauce over low heat to avoid curdling or separating.
- Reserve pasta cooking water to loosen the sauce if it becomes too thick.
- Fresh herbs enhance the flavor and presentation; do not omit.
- This recipe can be adjusted for spiciness by adding red pepper flakes if desired.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Poaching, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 720
- Sugar: 3g
- Sodium: 450mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 190mg
Keywords: lobster fettuccine, creamy lobster pasta, fettuccine alfredo, seafood pasta, lobster alfredo, creamy pasta, Italian lobster recipe
