Creamy Lobster Alfredo Pasta Bake

Instructions

Step 1: Preheat your oven to 375°F and cook the pasta according to package directions until just al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2: In a large skillet, melt 4 tablespoons of butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.

Step 3: Add the white wine and let it reduce by half, then pour in the heavy cream and milk, stirring gently to combine.

Step 4: Whisk in the Parmesan and Pecorino Romano cheeses until smooth and creamy. Add the lemon juice, Dijon mustard, and red pepper flakes.

Step 5: Gently fold in the chopped lobster meat and cooked pasta, tossing to coat evenly. If the sauce seems too thick, add reserved pasta water a little at a time.

Step 6: Season with salt and pepper to taste, then transfer the mixture to a buttered baking dish.

Step 7: In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter, then sprinkle evenly over the pasta.

Step 8: Bake for 15-20 minutes until the top is golden brown and the edges are bubbly.

Step 9: Remove from the oven and garnish with fresh parsley and chives. Let rest for 5 minutes before serving.

Storage and Reheating Tips

Store this baked pasta in an airtight container in the refrigerator for up to 3 days. It reheats beautifully when covered with foil and warmed in a 325°F oven for about 20 minutes, which prevents the top from over-browning.

You can also freeze portions for up to 2 months, though the texture of the lobster is best enjoyed fresh. Thaw overnight in the refrigerator before reheating to ensure even warming throughout.

For best results, reheat gently and add a splash of cream or pasta water if the sauce thickens too much during storage. This keeps every bite as creamy and luxurious as the day it was made.