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Lobster Alfredo


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Rate this recipe 5/5 (2 Votes)


  • 4 T butter
  • 3 T olive oil
  • 3 cloves garlic, minced
  • 1/4 c dry white wine
  • 1 3/4 c heavy cream
  • 1 lb. fettuccine pasta
  • 2 T pesto sauce
  • 2 T olive oil
  • 1/4 c finely chopped fresh asil
  • 3 c cooked lobster meat
  • 1/4 c chopped fresh parsley
  • 1/4 c fresh parmesan cheese (grated)
  • salt and pepper to taste
  • parmesan cheese


Servings 6
Preparation time 10mins
Cooking time 30mins


Step 1

In a large saute pan, over medium heat, melt the butter and oive oil. Add the garlic and saute for 2-3 mins. Add the wine and heat; stir in heavy cream. Simmer to reduce about 6-8 mins (do not boil this sauce!)

In a large pot, cook the fettuccine pasta to al dente, according to package direction. Drain, return to cooking pot and stir in the pesto sauce and oil to coat the fettuccine pasta. Cover to keep warm.

Saute the lobster meat in butter until cooked through Drain off any excess liquid. Add the fresh chopped bsil, lobster meat and fresh chopped parsley to sauce. Simmer 5 mins. to heat through and blend flavors. Gently add the grated parmesan. Season well with slt and freshly ground black pepper to taste.

Place fettuccine pasta onto warmed serving bowl or platter. Pour the lobster alfredo sauce over pasta. Garnish with additional fresh parsley and parmesan cheese.

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