Lobster Alfredo Pasta
Decadent lobster tails nestled on creamy fettuccine Alfredo — rich, buttery, and made to impress!

Full Recipe: Lobster Alfredo Pasta
Ingredients:
For the Lobster:

2 lobster tails

2 tbsp butter

2 cloves garlic, minced

Paprika & parsley for garnish

Salt and pepper to taste

For the Alfredo Sauce:

8 oz fettuccine pasta

3 tbsp butter

4 cloves garlic, minced

1¼ cups heavy cream

1 cup Parmesan, grated

Salt, pepper, pinch of nutmeg

1 tsp lemon zest (optional)

Instructions:
1. Prep the Pasta:
Boil fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
2. Cook the Lobster:
Butterfly the lobster tails. Melt butter in a skillet, add garlic, then lobster tails shell-side down. Spoon butter over them as they cook (4–6 min) until meat is opaque. Season with paprika, salt, pepper, and chopped parsley.
3. Make the Alfredo Sauce:
Melt butter, sauté garlic, add cream, simmer 5 min. Stir in Parmesan, salt, pepper, and nutmeg. Add pasta and toss to coat. Add pasta water if needed for consistency.
4. Serve:
Plate the pasta, top with lobster tails, spoon over extra butter from the pan, and garnish with more parsley.