Grilled Lobster Fettuccine in Lemon Alfredo Sauce Recipe
Welcome to your new favorite creamy summer pasta: grilled lobster fettuccine in lemon Alfredo sauce! It's decadent, comforting and simple to make.
How to Make the Best Grilled Lobster Fettuccine in Lemon Alfredo Sauce
Indulge in this elegant yet surprisingly simple grilled lobster fettuccine in lemon Alfredo sauce—a restaurant-quality dish that brings together succulent grilled lobster with a silky, lemon-infused cream sauce. This is the kind of sophisticated pasta that makes you feel like you’re dining at an upscale Italian restaurant, but it’s far easier to prepare at home.
The magic of this dish lies in the balance of flavors: the sweetness of perfectly grilled lobster, the richness of a classic Alfredo sauce, and the bright, fresh notes of lemon that cut through the creaminess. The grated fresh lemon zest and squeeze of lemon juice add a summery elegance that elevates this pasta from indulgent to refined.
This recipe is perfect for special occasions, date nights, or whenever you want to impress someone with your culinary skills. With just 50 minutes from start to finish, you can have an impressive main course on the table that will make everyone ask for the recipe.
Grilled Lobster Fettuccine in Lemon Alfredo Sauce
Welcome to your new favorite creamy summer pasta: grilled lobster fettuccine in lemon Alfredo sauce! It's decadent, comforting and simple to make.
Ingredients
For the Lobster
For the Pasta and Sauce
For Garnish
Instructions
Grill the Lobster
- Heat grill over medium-high heat. Cut the top of the lobster tail shell using kitchen shears, leaving the fin intact. Brush the meat with olive oil.
- Grill belly side down with the grill closed for about five minutes. Flip and cook until the lobster is opaque, about another five to seven minutes.
- Once cool enough to handle, remove meat from shells and wrap in foil or place in a 200-degree oven to keep warm.
Prepare the Pasta and Sauce
- As the lobster tails cook, begin boiling water for the fettuccine. When you start the sauce, you can start cooking the fettuccine. Once the fettuccine finishes cooking, reserve some of the pasta water.
- Melt butter in a saucepan over medium heat. Add heavy cream and stir to combine. Bring to a low simmer but don't let boil.
- Stir in garlic, salt, nutmeg, grated Parmesan cheese, and cream cheese. Stir constantly until melted. Again, don't let boil. Turn down the temperature if need be.
- In a separate bowl, scoop a ladle of sauce with the egg yolk and stir. Do this a few times to ensure the egg mixture is warm before going into the rest of the sauce. Then, add the egg yolk mixture back to the sauce. Simmer over medium low heat for 3 to 5 minutes.
- Stir in lemon zest and lemon juice. If you need to thin out the sauce, add a little reserved pasta water until it reaches your desired consistency. You can skip this step if you're good with the thickness. Turn off heat.
- Directly in the saucepan, stir in fettuccine and lobster. Divide among bowls and garnish with additional grated Parmesan cheese, fresh parsley and lemon zest. Enjoy!
Notes
- Don't let the sauce boil to prevent the cream from curdling.
- The egg yolk must be tempered slowly by adding warm sauce gradually before incorporating into the full sauce.
- Fresh pasta cooks much faster than dried, so adjust cooking time accordingly.