Creamy Lobster Alfredo Pasta 
Serves: 2–3
Time: ~30 minutes
Ingredients
8 oz fettuccine or linguine pasta
2 lobster tails (or 1 cup cooked lobster meat), chopped
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
½ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Optional: chopped parsley or a squeeze of lemon for finishing
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain. - Prepare the lobster
If using lobster tails:
Cut shells lengthwise, remove meat, and chop into bite-size pieces.
If already cooked lobster meat: simply chop and set aside. - Make the Alfredo sauce
In a large skillet over medium heat, melt the butter.
Add garlic and sauté 30–45 seconds until fragrant (don’t brown it).
Pour in the heavy cream and bring to a gentle simmer.
Cook 3–4 minutes, stirring, until slightly thickened. - Add lobster
Add lobster meat to the sauce.
Cook 3–5 minutes, just until lobster is opaque and tender. (If lobster is already cooked, only heat for 1–2 minutes.) - Finish the pasta
Stir in Parmesan cheese until melted and smooth.
Add drained pasta and toss to coat.
Loosen sauce with a splash of reserved pasta water if needed.
Season with salt and pepper to taste. - Serve
Remove from heat.
Garnish with parsley or a small squeeze of lemon if you like.
Tips for a “fancy” finish
Use freshly grated Parmesan—it melts better.
Keep the heat gentle so the cream doesn’t separate.
Serve immediately for the creamiest texture.