Lobster Fettuchini
Indulge in the ultimate seafood comfort food with this creamy Lobster Fettuccine recipe! Perfectly cooked fettuccine pasta is swirled in a rich, velvety sauce made from heavy cream, Parmesan cheese, and a hint of dry white wine, creating a luxurious base for tender chunks of succulent lobster meat. Enhanced with the aromatic flavors of minced garlic, shallots, and a touch of fresh parsley, this dish strikes the perfect balance between elegance and decadence. Finished with a splash of lemon juice for brightness, it’s a restaurant-quality meal that impresses in both flavor and presentation. Ready in under an hour, this recipe is ideal for romantic evenings, special dinners, or anytime you want to elevate your pasta game.
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Recipe Information
Ingredients
- 2 whole Live lobsters (or pre-cooked lobster tails)
- 12 ounces Fettuccine pasta
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 small Shallots, minced
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 1.5 cups Heavy cream
- 3 ounces Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
If using live lobsters, boil them in a large pot of salted water for about 8-10 minutes, until the shells turn bright red. Remove them and let them cool slightly before removing the meat from the claws and tails. If using pre-cooked lobster tails, remove the meat and cut it into bite-sized chunks. Set the meat aside.
Cook the fettuccine pasta in a pot of boiling salted water according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of pasta water. Set the pasta aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter melts. Add the minced shallots and garlic, and sauté for 2-3 minutes until fragrant and translucent.
Pour in the white wine and let it simmer for about 3-4 minutes, allowing it to reduce by half.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 5 minutes, stirring occasionally, until the sauce begins to thicken.
Stir in the grated Parmesan cheese, lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Continue to stir until the cheese is melted and the sauce is smooth.
Add the cooked lobster meat to the sauce and cook for 2-3 minutes to heat through.
Toss the cooked fettuccine into the skillet with the lobster cream sauce. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Sprinkle the chopped parsley over the pasta and toss to combine.
Serve the lobster fettuccine hot, garnished with extra Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 400 mg | 31% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
