Creamy Lobster Alfredo Pasta

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• Salt & black pepper, to taste
• 1/4 tsp nutmeg (optional, for depth of flavor)

For the Lobster:

• 2 lobster tails (or 1 cup cooked lobster meat), chopped
• 1 tbsp olive oil (for cooking the lobster)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain the pasta, reserving 1 cup of pasta water for later use, and set aside.
2. Prepare the Lobster: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the lobster meat (if using lobster tails, cook the lobster in the shell for about 5-6 minutes, then remove the meat and chop into bite-sized pieces). Sauté the lobster for 2-3 minutes until heated through, then add the fresh lemon juice. Remove from heat and set aside.
3. Make the Alfredo Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic. Pour in the heavy cream and bring it to a gentle simmer. Let the cream simmer for 2-3 minutes, allowing it to thicken slightly. Stir in the Parmesan and mozzarella cheese, then season with garlic powder, salt, and black pepper. Add nutmeg if using, and stir until the sauce is smooth and creamy. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
4. Combine the Pasta and Lobster: Add the cooked pasta to the Alfredo sauce and toss to coat. Add the sautéed lobster and stir gently to incorporate the lobster into the creamy sauce. Allow everything to simmer together for another 1-2 minutes to let the flavors meld.
5. Serve: Plate the creamy lobster Alfredo pasta and garnish with freshly chopped parsley. Serve immediately while the dish is warm and the sauce is still creamy and velvety. Enjoy with a side of garlic bread or a simple salad for a complete meal!

Notes

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