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Italian Main Course Recipes Seafood

Fettuccine Alfredo with Lobster

This simple Alfredo recipe is rich in taste. Substitute a variety of shellfish or enjoy it with just the pasta as a side dish.

Alfredo’s Hollywood Connection

Forget about buying that expensive grocery store Alfredo sauce that’s filled with all kinds of fillers, modified ingredients and preservatives. Making it from scratch makes much more sense. In fact, there really isn’t anything complicated about Alfredo sauce. It is simply butter blended with cream and thickened with Parmesan cheese.

Attributed with creating this popular dish in the early 20th century, is Italian restaurateur Alfredo di Lelio I. While on their honeymoon in Rome, Mary Pickford and Douglas Fairbanks visited di Lelio’s restaurant, called Ristorante Alfredo, and fell in love with his version of the classic fettuccine alla Romana. They awarded him with a golden spoon and fork and their celebrity status helped the dish gain popularity.

Mary Pickford and Douglas Fairbanks
Mary Pickford and Douglas Fairbanks (Photo: Flickr)

Besides being a primo piatto served as a pasta course in Italy, many chefs have turned it into a main course dish by adding chicken or seafood such as shrimp, crab or lobster. You can use your favourite shellfish for this recipe as long as it has been cooked and the shells have been removed. 

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Fettuccine Alfredo with Lobster

This simple Alfredo recipe is rich in taste. Substitute a variety of shellfish or enjoy it with just the pasta as a side dish.
Prep Time10 mins
Cook Time4 mins
Servings: 4
Calories: 685kcal
Author: Kevin Lamoureux

Ingredients

  • 1 lb cooked lobster cut into bite size pieces
  • 8 oz fettuccine pasta
  • 4 tbsp butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Fresh ground pepper to taste
  • ¼ cup chopped parsley

Instructions

  • Cook the pasta according to package directions and drain.
  • In a medium saucepan, on low heat, melt the butter and gradually stir in the cream.
  • Add the cheese and pepper. Bring to a simmer.
  • Stir in the lobster then toss in the pasta making sure it is evenly coated with the sauce. Garnish with parsley and serve immediately.

2 replies on “Fettuccine Alfredo with Lobster”

Hi Terry,
This recipe serves 4. You should get 4 medium portions or 3 large. You can also change up the seafood with shrimp, crab or scallops or a combination.

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