Seafood Alfredo with Lobster

Seafood Alfredo is already luxurious, but adding lobster takes it to a whole new level of decadence. This is a special-occasion dish that is sure to impress.

Here is a recipe for an incredibly rich and elegant Seafood Alfredo with Lobster.

Ultimate Lobster Seafood Alfredo

This recipe creates a from-scratch, ultra-creamy Alfredo sauce that clings perfectly to pasta and luxurious seafood. We’ll use a combination of lobster and other seafood for a spectacular result.

Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

For the Seafood:

• 1 (1.5 lb) cooked lobster, meat removed and chopped into bite-sized pieces (or 6-8 oz pre-cooked lobster meat)

• ½ lb large shrimp (31/40 count), peeled and deveined

• ½ lb sea scallops, patted dry

• 2 tablespoons butter or olive oil

• Salt and black pepper

For the Alfredo Sauce:

• ½ cup (1 stick) unsalted butter

• 3-4 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 ½ cups freshly grated Parmigiano-Reggiano cheese

• ¼ teaspoon ground nutmeg (optional, but classic)

• Salt and white pepper to taste

For the Pasta & Assembly:

• 12 oz fettuccine or linguine

• ½ cup reserved pasta water

• 2 tablespoons fresh parsley, chopped

• Extra lobster claw or tail meat for garnish (optional)

Instructions:

1. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Drain the pasta and set aside.

2. Cook the Seafood (Except Lobster): Pat the shrimp and scallops very dry with paper towels. Season lightly with salt and pepper. In a large skillet over medium-high heat, melt the 2 tablespoons of butter. Sear the shrimp and scallops for about 1-2 minutes per side, just until opaque and lightly golden. They do not need to be cooked through entirely. Remove from the skillet and set aside. (The lobster meat is already cooked and will be added at the end to just warm through.)

3. Start the Alfredo Sauce: In the same skillet (or a clean saucepan), melt the ½ cup (1 stick) of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.

4. Create the Cream Base: Pour in the heavy cream and add the nutmeg. Bring to a gentle simmer (do not boil vigorously). Let it simmer for 2-3 minutes to slightly reduce and thicken.

5. Finish the Sauce: Reduce the heat to low. Gradually whisk in the grated Parmigiano-Reggiano cheese until it is completely melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it to a silky consistency. Season with salt and white pepper to taste.

6. Combine Pasta, Sauce, and Seafood: Add the cooked pasta to the Alfredo sauce, tossing to coat evenly. Gently fold in the seared shrimp, scallops, and the chopped cooked lobster meat. Toss gently to warm the lobster through without breaking it up, about 1-2 minutes. If the sauce needs loosening, add more pasta water a tablespoon at a time.

7. Serve Immediately: Garnish with fresh parsley and an optional piece of lobster claw or tail for a stunning presentation. Serve with a crisp white wine and crusty bread.

Pro-Tips for a Perfect Dish:

• Use High-Quality Cheese: The sauce is simple, so the quality of the cheese matters. Parmigiano-Reggiano has a superior flavor compared to generic “Parmesan.” Grating it yourself from a block avoids anti-caking agents and results in a smoother sauce.

• Don’t Overcook the Seafood: This is the most common mistake. The shrimp and scallops will finish cooking when added back to the sauce. Overcooking makes them rubbery.

• Gentle with the Lobster: Lobster meat is delicate. Fold it in at the very end just to heat it through. Over-stirring will cause it to shred.

• The Pasta Water is Gold: The starchy pasta water is the secret to a sauce that emulsifies perfectly and clings to the pasta. Never throw it out!

• Lobster Stock Bonus (Next Level): If you boiled a live lobster yourself, reserve ½ cup of the lobster boiling water. Use this instead of pasta water to thin the sauce for an incredible depth of lobster flavor.

Wine Pairing Recommendation:

A full-bodied white wine like a Chardonnay (especially oaked) or a White Burgundy has the richness to stand up to the creamy sauce and lobster.

Enjoy this spectacular meal—it’s the epitome of luxury in a bowl