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Lobster Alfredo

Butter, cream, Parmesan and fettuccine. No flour, so serve it the moment it's tossed.

Lobster Alfredo recipe card from Sea Salt Lobster Co., Saco, Maine

Alfredo is butter, cream and cheese — nothing else. Every jar version has flour in it. This doesn't, which is why it has to be tossed and served immediately.

Ingredients

  • 1 lb cooked picked lobster meat
  • 12 oz fettuccine pasta
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup grated Romano cheese (optional)
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley, plus more for garnish

Preparation

  1. Cook the pasta. Reserve 1/2 cup pasta water, then drain.
  2. Melt the butter. Large skillet, medium heat.
  3. Garlic. Sauté 1 minute, until fragrant.
  4. Cream. Pour in and bring to a gentle simmer. Don't boil it.
  5. Cheese. Stir in Parmesan and Romano until smooth and creamy. Season.
  6. Lobster. Add and cook just until heated through.
  7. Toss. Add pasta, loosening with reserved water a little at a time until the sauce coats. Garnish and serve immediately.

Serving

Serves 4–6. Something acidic alongside — a lemony salad, or just a wedge on the plate.

Pro tips

  • Grate the Parmesan yourself. Pre-grated won't melt properly and the sauce breaks.
  • Boiling the cream splits it. Gentle simmer, then off the heat for the cheese.
  • This does not hold. Make it when people are already sitting down.
  • If it tightens up while you're plating, a splash of pasta water brings it back.

What you'll need

Packed by hand in our own facility in Saco, Maine.