Lobster Fettuccine
Want a delicious lobster meal for the entire family for less than the price of one plate at a restaurant? This easy lobster fettuccine gives you tender pieces of lobster, creamy parmesan sauce, garlic, lemon, and a little kick of red pepper tossed with buttery fettuccine. It’s a date night kind of special dinner, but you can make the whole thing right in your own kitchen.
Lobster can get expensive fast when you order it at a restaurant. Making lobster fettuccine at home changes that completely.
I love this recipe because the plate full of lobster fettuccine looks and tastes like you went to a fancy restaurant, but the actual cooking is pretty simple.
Why You’ll Love This Lobster Fettuccine
First of all, this is an incredibly easy lobster dinner. Once the lobster tails are steamed and cooled, the rest of the recipe comes together quickly.
The sauce ingredients are simple, cheap, and it’s very likely you have most of it in the pantry.
The combination of butter and heavy cream makes the sauce rich without requiring a ton of ingredients. Freshly grated parmesan adds a salty, savory flavor while also helping the sauce cling to the fettuccine.
Lemon juice keeps the creamy sauce from being too heavy. Pinot Grigio adds a little acidity and depth, while Old Bay brings that familiar seafood flavor that tastes so good with lobster.
Then there is the crushed red pepper. You only need a small amount, but it gives the sauce a little warmth without turning the entire plate into spicy pasta.
Most importantly, this recipe makes enough for a family of four family. Instead of spending a huge amount on individual restaurant entrées, you can serve a beautiful lobster dinner at home.
Ingredients for Lobster Fettuccine
Lobster Tails
You’ll need 1 pound of cold water lobster tails, steamed, cooled, and chopped into approximately 1-inch pieces. Cooking the lobster before adding it to the pasta is important because you don’t want to simmer the lobster in the cream sauce for a long time. It only needs to warm through at the end.
Cutting the lobster into bite-sized pieces also makes it easier to get a little lobster in nearly every serving.
Butter
Butter forms the base of the sauce. It gives the onion and garlic a chance to soften while adding richness right from the beginning.
Yellow Onion
A small amount of diced yellow onion adds flavor and a little sweetness to the sauce. Cook it until translucent and softened before adding the garlic.
Garlic
Use four cloves of freshly minced garlic. Since garlic is such an important part of the sauce, fresh garlic makes a noticeable difference here.
Seasonings
Sea salt, Old Bay seasoning, and crushed red pepper give the sauce its flavor. The Old Bay adds traditional seasonings with the lobster, while the red pepper adds just a little heat.
Pinot Grigio
You only need 1/4 cup of Pinot Grigio. The wine helps deglaze the skillet and adds acidity to balance the richness of the cream.
If you don’t have Pinot Grigio, another dry white wine can work. Avoid using a very sweet wine because it can change the flavor of the sauce.
Heavy Cream
Heavy cream creates the creamy base for the pasta sauce. Once it simmers with the garlic, onion, seasonings, and wine, it becomes rich and smooth.
Lemon Juice
A tablespoon of lemon juice brings brightness to the sauce. Lobster and lemon are a natural combination, and that little bit of acidity helps balance all of the richness from the butter, cream, and parmesan.
Parmesan Cheese
Freshly grated parmesan melts perfectly into the sauce. I recommend grating it yourself rather than using the shelf-stable powdered parmesan because it melts much more smoothly.
Fettuccine
Eight ounces of fettuccine gives you plenty of pasta to soak up that creamy lobster sauce. Cook the pasta according to the package directions while you prepare the sauce so everything is ready at about the same time.
How to Make Lobster Fettuccine
Start by filling a large stockpot about two-thirds full with water. Add a pinch of salt, then bring the water to a boil over high heat.
Once the water is boiling, add the fettuccine. Cook the pasta according to the package directions until it reaches the texture you like.
While the pasta cooks, heat a large stainless steel skillet over medium heat. Melt the butter in the skillet.
Add the diced onion and sauté until it becomes translucent and soft.
Next, add the minced garlic, sea salt, Old Bay seasoning, crushed red pepper, and lemon juice. Stir everything together and cook for about a minute.
Pour the Pinot Grigio into the skillet to deglaze the pan. Use your spoon or spatula to scrape up any browned bits from the bottom of the skillet. Those little bits contain plenty of flavor, so don’t leave them behind.
Let the wine simmer for about two minutes.
Now add the heavy cream. Stir everything together and let the sauce simmer for three to four minutes.
The short simmer gives the cream time to pick up the flavors from the garlic, onion, wine, and seasonings.
Slowly add the freshly grated parmesan cheese while stirring. Continue stirring until the cheese melts into the sauce and everything becomes creamy.
Once the fettuccine is cooked, drain it. Then add the pasta and chopped lobster directly to the skillet with the sauce.
Toss everything together until the fettuccine is coated in the creamy sauce and the lobster is heated through. You don’t want to cook the lobster for a long time at this point. It has already been cooked, so you’re simply warming it in the sauce.
Serve the lobster fettuccine immediately. Finish each serving with a little extra parmesan, chopped fresh parsley, and a lemon wedge.
Don’t Overcook the Lobster
This is one of the most important tips for making lobster fettuccine.
Because the lobster is already steamed before it goes into the pasta, you don’t want to cook it again for an extended period. Doing so can make the lobster tough and chewy.
Instead, add the cooked lobster toward the very end. Toss it with the hot pasta and sauce just long enough to warm everything together.
That way, you get tender pieces of lobster throughout the creamy fettuccine.
Freshly Grated Parmesan Makes a Difference
I know it can be tempting to grab whatever parmesan is easiest, especially on a busy night. However, freshly grated Parmesan melts into the sauce much better.
Pre-shredded cheeses can contain ingredients that keep the shreds from sticking together in the package. Those ingredients can also affect how smoothly the cheese melts.
Grab a wedge of parmesan and grate what you need right before making the sauce. It takes an extra minute, but the texture of the finished sauce is worth it.
What to Serve With Lobster Fettuccine
This pasta is rich and filling, so you don’t need a huge list of side dishes.
A simple green salad would be a great place to start. The fresh vegetables and light dressing give you a nice contrast to the creamy pasta.
You could also serve roasted asparagus, steamed broccoli, or green beans alongside the fettuccine. A little lemon squeezed over the vegetables would tie everything together.
And, of course, some crusty homemade bread is never a bad idea. You’ll want something to soak up every last bit of that creamy parmesan sauce.
Can I Use Frozen Lobster?
Yes. Frozen lobster tails can work very well for this recipe.
If you’re using frozen lobster, thaw it completely before steaming. Once the lobster is cooked, allow it to cool enough to handle, remove the meat from the shells, and chop it into approximately 1-inch pieces.
Since the lobster is one of the main ingredients in this dish, use lobster that you enjoy eating. We prefer cold water lobster for a sweet, delicate flavor.
Can I Make the Sauce Ahead of Time?
I recommend making this lobster fettuccine fresh whenever possible.
Cream sauces can thicken as they sit, and pasta continues absorbing sauce after it is cooked. As a result, the texture is best when the sauce, pasta, and lobster come together right before serving.
The good news is that the sauce cooks quickly. You can have the pasta cooking while you prepare the sauce, which keeps the total cooking time manageable.
How to Store Leftover Lobster Fettuccine
Store leftovers in an airtight container in the refrigerator.
When you’re ready to reheat the pasta, warm it gently on the stovetop or in the microwave. Add a small splash of cream or milk if the sauce has thickened too much.
Keep in mind that lobster can become firmer when reheated, so gentle heat is the way to go. You don’t want to blast it with high heat for several minutes.
For the best texture, enjoy the leftovers within a couple of days.
A Fancy Dinner Without the Fancy Restaurant Price
That’s really what I love most about this recipe.
Lobster fettuccine sounds like something you should only order when you’re celebrating a birthday, anniversary, or special occasion. However, you don’t need to wait for a restaurant reservation to enjoy it.
Instead, steam some lobster tails, boil a pot of fettuccine, and make this creamy Parmesan sauce right on your stovetop. The entire family gets a generous serving, and you can skip the restaurant bill that comes with ordering lobster entrées for everyone.
Plus, you get to eat dinner at your table. There are no reservations to make, no waiting for a table, and nobody is charging you $10 for a tiny basket of bread.
If you have a family that loves seafood, this is such a fun dinner to make.
So grab the lobster tails and get that pasta water boiling. This easy lobster fettuccine is a delicious way to turn a restaurant-style meal into a family dinner at home.
Frequently Asked Questions
What kind of lobster should I use for lobster fettuccine?
Cold water lobster tails work especially well because the meat is easy to remove from the shell and chop into bite-sized pieces. Use steamed, cooked lobster that has been cooled before adding it to the pasta.
Can I use another type of pasta?
Absolutely. Fettuccine works particularly well because the wide noodles hold onto the creamy sauce, but you can use another pasta shape if that’s what you have available.
Is lobster fettuccine spicy?
This recipe has a mild amount of heat from the crushed red pepper. If you prefer a milder pasta, reduce the red pepper or leave it out completely.
Can I leave out the wine?
Yes. The Pinot Grigio adds flavor and acidity, but you can make the sauce without it if needed. You can replace it with a small amount of seafood or chicken broth and adjust the seasoning to taste.
What makes the sauce creamy?
Heavy cream and parmesan cheese create the creamy texture. The butter also adds richness, while the pasta helps bring everything together when it is tossed with the sauce.
How much lobster do I need?
This recipe uses 1 pound of cooked lobster meat from lobster tails. Chopping the lobster into 1-inch pieces distributes it throughout the pasta so you get lobster in every serving.
More Seafood Recipes
Honey Walnut Shrimp
Shrimp Stuffed Flounder
Coquilles St Jacques
Lobster Fettuccine
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Equipment
- large stainless frying pan
Ingredients
- 1 pound Lobster tails (steamed, cooled, and chopped into 1 inch pieces)
- 2 tbsp Butter
- 1/4 cup Yellow onion, diced
- 4 cloves Garlic, minced
- 1/4 tsp Sea salt
- 1/4 tsp Old Bay seasoning
- 1/8 tsp Crushed red pepper
- 1/4 cup Pinot grigio
- 1 cup Heavy Cream
- 1 tbsp Lemon juice
- 1/4 cup Parmesan cheese, freshly grated
- 8 oz Fettuccine
Instructions
- Heat a large stockpot 2/3 full of water and a pinch of salt over high heat and bring to a boil. Once boiling, add the fettuccine to the water and cook according to package instructions.
- Melt the butter in a large stainless skillet over medium heat.
- Add the diced onion and sauté until translucent and softened. Add the minced garlic, sea salt, old bay, crushed red pepper, and lemon juice. Stir and cook for 1 minute.
- Deglaze the skillet with the pinot grigio, scraping the bottom of the pan to release any brown bits. Continue to simmer for 2 minutes.
- Add the heavy cream to the skillet and stir. Simmer for 3-4 minutes.
- Slowly add the parmesan cheese to the skillet, stirring to melt the cheese into the sauce.
- Add the chopped lobster and fettuccine to the skillet and coat the noodles with the sauce.
- Serve immediately garnished with a sprinkle of parmesan, chopped parsley, and a lemon wedge.
Nutrition
