Creamy Lobster Linguine Alfredo Ingredients:
For the Lobster:
2 lobster tails (about 6 oz each)
1 tablespoon olive oil
Salt and pepper, to taste
For the Alfredo Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1 cup grated Parmesan cheese (preferably freshly grated)
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg (optional)
1 tablespoon fresh lemon juice (optional, for brightness)
For the Pasta:
12 oz linguine pasta
Salt (for pasta water)
For Garnish:
Fresh parsley, chopped
Extra Parmesan cheese, for serving
Lemon wedges (optional)
Instructions:
1. Cook the Lobster:
Bring a large pot of water to a boil. Add a pinch of salt to the water.
Using kitchen shears, cut down the top of the lobster tails to expose the meat. Place the tails in the boiling water and cook for about 5-7 minutes, until the lobster meat is opaque and cooked through.
Once done, remove the lobster tails from the water. Let them cool slightly, then remove the meat from the shells. Cut the lobster meat into bite-sized pieces and set aside.
2. Cook the Linguine:
While the lobster is cooking, bring another large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente (usually around 9-11 minutes).
Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
3. Make the Alfredo Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese and continue to cook, stirring constantly, until the sauce becomes smooth and creamy. Season with salt, pepper, and a pinch of freshly grated nutmeg (if using). For added brightness, you can add 1 tablespoon of fresh lemon juice.
If the sauce becomes too thick, you can thin it with some of the reserved pasta water until it reaches your desired consistency.
4. Combine the Lobster and Pasta:
Add the cooked linguine to the skillet with the Alfredo sauce. Toss the pasta in the sauce until well coated.
Gently fold in the cooked lobster meat and cook for another 2-3 minutes, until the lobster is heated through.
5. Serve:
Divide the creamy lobster linguine Alfredo among plates.
Garnish with fresh chopped parsley, extra Parmesan cheese, and lemon wedges on the side for added flavor.
Serve immediately and enjoy!
Tips:
Substitute with Shrimp: If you can't find lobster tails, shrimp works beautifully as a substitute in this recipe.
Richness: For a richer sauce, you can add a bit more heavy cream or a spoonful of mascarpone cheese to the Alfredo sauce.
Make it Spicy: Add a pinch of red pepper flakes to the sauce for a bit of heat.
Wine Pairing: Pair this dish with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the rich flavors.
This Creamy Lobster Linguine Alfredo is a luxurious, restaurant-quality dish that’s perfect for special occasions or when you want to treat yourself to something truly indulgent. The creamy sauce, tender pasta, and sweet lobster come together for an unforgettable meal.