Lobster Fettuccine Alfredo for One

Buttery chunks of lobster are folded into fettuccine surrounded by a rich and creamy sauce to create a fabulously delicious restaurant-quality Lobster Fettuccine Alfredo.

Course Main Course, Pasta

Cuisine Canadian

Keyword fettucine alfredo, lobster, lobster fettuccine alfredo for one, pasta

Servings 1

My Island Bistro Kitchen My Island Bistro Kitchen - Barbara

Ingredients

2½ ounces (apx. 70g) dry fettucine pasta
¼ lb (apx. 113g) cooked lobster meat, bite-sized pieces
3 tbsp butter (Garlic and Onion Chive Butter is recommended), split into two 1½ tablespoon pieces
1/3 cup whipping cream (35% – 36%M.F.)
½ oz (14 g) fresh finely grated Parmesan Cheese (reserve 1 – 1½ tbsp)
Pinch nutmeg, to taste
Pinch Old Bay Seasoning (optional), to taste
Salt and Pepper, to taste
Fresh parsley or chives for garnishing (optional)

Instructions

Boil water in medium-sized pot for pasta.
In small saucepan, melt 1½ tablespoons of the butter over medium-low heat then add the cream. Stirring frequently, bring mixture to the steaming point but do not boil. Reduce heat to low and stir constantly for apx. 2-3 minutes until sauce starts to thicken.
Cook pasta in boiling salted water according to package directions.
While the pasta is cooking, stir all but 1 – 1½ tablespoons of the grated Parmesan cheese into the sauce and cook over low heat for 5-8 minutes. Stir often until cheese is melted and the mixture is thick and creamy. Stir in the nutmeg and Old Bay Seasoning (if using) and salt and pepper, to taste.
As the sauce is cooking, melt the remaining 1½ tablespoon of butter in small non-stick skillet set over medium-low heat. If using plain butter instead of Onion and Garlic Chive Butter, add 1 tbsp finely chopped shallot and sauté over medium-low heat for about a minute then add 1-2 cloves minced garlic (or to taste) and sauté for about 20 seconds until fragrant. Stir briskly and do not let garlic scorch. Reduce heat to low and add the lobster meat, heating just until it is warmed, 1-2 minutes.
Drain pasta, reserving 1- 1½ tablespoons of the pasta water.
Transfer drained fettucine to a warm bowl and add the alfredo sauce, tossing mixture gently to coat the pasta. If sauce is too thick, add a wee bit of the reserved pasta water, about ½ teaspoon at a time to loosen the sauce to desired consistency. Gently fold in most of the lobster to coat with the sauce, reserving the claws to dress the top of the pasta for plating presentation purposes.
Plate the pasta and garnish with reserved 1 – 1½ tablespoons of grated Parmesan Cheese and chopped fresh parsley or chives, if desired, along with the reserved lobster claws. Serve with crusty bread of choice and a side green salad, if desired.

Recipe Notes

Yield: 1 serving

NOTE: This recipe is easily scalable to the number of servings needed.