Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Butterfly the lobster tails using kitchen scissors by cutting down the center of the shell and gently lifting the meat on top.
- In a skillet over medium heat, melt 2 tablespoons of butter and sauté garlic for about 30 seconds. Place the lobster tails shell-side down and cook for 4–6 minutes, spooning the melted butter over the meat until opaque and tender. Season with salt, pepper, paprika, and parsley. Remove from heat.
- In another pan, melt 3 tablespoons of butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and simmer for 4–5 minutes until slightly thickened.
- Stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg until the sauce becomes smooth and creamy.
- Add the cooked fettuccine to the sauce and toss until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Plate the creamy Alfredo pasta and top with the cooked lobster tails. Spoon extra garlic butter from the pan over the lobster.
- Garnish with additional parsley and a touch of lemon zest before serving.
Recipe Details
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Difficulty: Medium
Serving Suggestions
Read more by clicking the (NEXT »») button below!
