Welcome to your new favorite creamy summer pasta: grilled lobster fettuccine in lemon Alfredo sauce!
During the summer months, seasonal recipes typically fall on the lighter side, which isn’t a bad thing. I like to switch it up after months of eating heavier meals. But sometimes you crave a creamy, rich dish, no matter the time of year. This grilled lobster fettuccine with a lemon Alfredo sauce is just what you need when those indulgent cravings hit.
Pasta and lobster are two of my ultimate comfort foods, but when you add an Alfredo sauce that doesn’t shy away from a heaping dose of heavy cream, you say? I can’t get enough. The nuttiness of the Alfredo sauce’s Parmesan and natural sweetness of the lobster play off each other nicely while providing the perfect level of soothe-your-soul goodness.
And let’s be real. We’re talking about Alfredo sauce. You could probably put Alfredo sauce on top of cereal, and it’d still be amazing. Am I right, or am I right? Alfredo sauce is delicious 100 percent of the time.
While Alfredo sauce is rich, I still wanted this meal to taste like summer. To keep with the seasonal vibe, I grilled the lobster and added a citrusy kick to the Alfredo sauce with a little help from lemon zest and freshly squeezed juice. I love how the grill adds a slight char flavor while the citrus comes along and brightens the whole dish.
If those two flavors don’t remind you of summer, I don’t know what will. This recipe may be heartier than your typical warm-weather recipe, but you won’t feel out of place eating it either.
A citrusy saison is a great choice with this dish. Not only do most saisons have enough body to hold up to the richness of the Alfredo sauce but they also have plenty of carbonation to cut through the fat. As a bonus, many saisons slightly taste like nutmeg, which is often used in cream sauces, including this one, to accentuate the flavor.
When it comes to wine, I love an unoaked chardonnay with this lobster Alfredo. The chardonnay, Alfredo sauce and lobster all boast a buttery flavor, so they’ll all meld together well.
Do yourself a favor and make your summer days a little tastier and more indulgent by adding this grilled lobster fettuccine with lemon Alfredo sauce to your rotation. You’ll be happy you did. Promise. If you try this recipe, please leave me a comment to let me know your thoughts, and I’d be oh-so happy if you signed up for my newsletter.
Can’t get enough pasta? Same. Check out these Burrata and Bubbles recipes.
- Tex-Mex avocado pasta with chili-tequila roasted shrimp and cojita cheese
- Caprese carbonara
- Bacon-pea orzo with citrusy beer-mascarpone sauce
Shop This Post
Burrata and Bubbles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
- YHY 26 OZ Porcelain Pasta/Salad Bowls,White Soup Bowl Set, Wide & Shallow, Set of 6 – Spiral Pattern
- Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Welcome to your new favorite creamy summer pasta: grilled lobster fettuccine in lemon Alfredo sauce! It’s decadent, comforting and simple to make.
For Grilled Lobster
2 lobster tails
Olive oil for brushing
For Lemon Fettuccine Alfredo
8 ounces of dried fettuccine or 9 ounces of fresh fettuccine
8 tablespoons butter
1 cup heavy whipping cream
4 cloves garlic, grated
1 pinch salt
1 pinch nutmeg, freshly grated
1/2 cup Parmesan cheese, freshly grated using the small holes
1 egg yolk
1-2 ounces cream cheese, softened
1 tablespoon lemon zest
1 lemon, juiced
Reserved pasta water, optional
Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Extra lemon zest, for garnish
- Heat grill over medium-high heat. Cut the top of the lobster tail shell using kitchen shears, leaving the fin intact. Brush the meat with olive oil. Grill belly side down with the grill closed for about five minutes. Flip and cook until the lobster is opaque, about another five to seven minutes.
- Once cool enough to handle, remove meat from shells and wrap in foil or place in a 200-degree oven to keep warm.
- As the lobster tails cook, began boiling water for the fettuccine. When you start the sauce, you can start cooking the fettuccine. Once the fettuccine finishes cooking, reserve some of the pasta water.
- Melt butter in a saucepan over medium heat. Add heavy cream and stir to combine. Bring to a low simmer but don’t let boil.
- Stir in garlic, salt, nutmeg, grated Parmesan and Romano cheeses, and cream cheese. Stir constantly until melted. Again, don’t let boil. Turn down the temperature if need be.
- In a separate bowl, scoop a ladle of sauce with the egg yolk and stir. Do this a few times to ensure the egg mixture is warm before going into the rest of the sauce. Then, add the egg yolk mixture back to the sauce. Simmer over medium low heat for 3 to 5 minutes. Stir in lemon zest and lemon juice. If you need to thin out the sauce, add a little reserved pasta water until it reaches your desired consistency. You can skip this step if you’re good with the thickness. Turn off heat.
- Directly in the saucepan, stir in fettuccine and lobster. Divide among bowls and garnish with additional grated Parmesan cheese, fresh parsley and lemon zest. Enjoy!
Make sure you use freshly grated cheese, not pregrated cheese. It won’t melt in the same way. If you necessary, zap the cream cheese in the microwave. It’s OK if it liquifies a bit. You’re melting it anyway.
Keywords: lobster Alfredo, lobster fettuccine, lobster pasta