Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
Step 2: Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3: In a large skillet over medium heat, melt the butter with the olive oil.
Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5: Pour in the heavy cream and stir continuously for 3–4 minutes until slightly thickened.
Step 6: Add the Parmesan cheese, salt, black pepper, and paprika, stirring until the sauce becomes smooth and creamy.
Step 7: Gently fold in the chopped lobster meat and cook for 2 minutes until heated through.
Step 8: Add the cooked fettuccine to the skillet and toss until fully coated in the Alfredo sauce.
Step 9: If needed, add a little reserved pasta water to loosen the sauce.
Step 10: Garnish with chopped parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to maintain the creamy texture.
Avoid overheating, as lobster can become tough and rubbery.
This pasta dish is best enjoyed fresh but can be refrigerated for short-term storage.
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