Lobster Fettuccini Alfredo
A flavorful and easy Homemade Lobster Fettuccini Alfredo infused with Old Bay seasoning. This easy seafood pasta recipe uses frozen lobster meat for an affordable way to enjoy what is typically an expensive, gourmet meal and transform it into an accessible weekday meal.
Lobster Alfredo Recipe
Honestly, there are times that I wish I was a picky eater.
I have so many friends who refuse to even try seafood, while I fall victim to the crazy price tags associated with one of my favorite food categories!
My entire family loves seafood and I try to serve it at least once a week (not just because we love it but also because of all of the health benefits associated with various seafoods) but I also refuse to break my budget on weeks that there are no specials available. I recently shared my ginger-lime salmon recipe which uses frozen salmon portions and today’s lobster alfredo also makes use of freezer-aisle lobster for a “bougie on a budget” seafood meal.
Frozen, shredded lobster meat is one of those little known secrets that I’m more than happy to share with you. I first bought it to incorporate into a dip version of our favorite Lobster Thermidor recipe and was really impressed with the quality and flavor of the meat. You do need to really squeeze out the extra moisture to use it – but after you do, it tastes and cooks just like any other lobster meat. And for less than $10 for a pound, that’s a step I am willing to take.
This lobster Alfredo recipe is creamy, flavorful and rich. The cream sauce is infused with garlic and our homemade Old Bay seasoning which imparts a smoky, sweet flavor with hints of warmth and acidity. The lobster is perfectly cooked and adds amazing flavor and richness, while the thick fettucini noodles have the perfect amount of bite.
This amazing lobster Alfredo fettucini is a recipe that feels fancy while taking less than 20 minutes to prepare and staying within your budget.
If your local grocery store doesn’t have frozen lobster or you want another option, this recipe also works perfectly with shrimp or crab meat (which is also available frozen and/or canned).
Now, I know that the color of this Alfredo sauce is not the white color that we are used to seeing and might seem a bit odd to some, but it’s because we’ve incorporated a generous amount of Old Bay seasoning into the sauce which gives the sauce a brown color. In this case, the color indicates the presence of amazing flavor!
Lobster Alfredo fettuccini is a filling and delicious meal on it’s own – honestly, a simple side salad and/or a side of garlic bread is more than enough to make this lobster alfredo into a full meal.
Can I use fresh lobster in this recipe? Of course! I used frozen, shredded lobster to make this recipe more affordable, but if you’d prefer to use fresh lobster, cook thoroughly before adding to the sauce, as directed in the recipe below.
Can this lobster Alfredo recipe be frozen? Personally, I do not recommend freezing this recipe. First, cooked cream tends to become gritty with freezing, and second, food safety agencies suggest that once a frozen meat or seafood is thawed, it should not be re-frozen. However, you can refrigerate this recipe for up to three days and reheat with a splash of milk or cream.
Why is my Alfredo sauce clumping? Clumpy Alfredo sauce occurs if you’ve overcooked the sauce, so it’s important to stay at the stove and be attentive while this meal is cooking. If you need to step away from the stove, remove the sauce from the heat to avoid clumping. You can whisk in a bit of pasta water or additional milk/cream but the best way to fix clumping is to avoid it to begin with.
More Easy Lobster Recipes
- Lobster Roll Lettuce Wraps
- Lobster Bisque
- Lobster Roll Sliders
- Simple Lobster Thermidor <– not our easiest recipe but easier than other variations of lobster thermidor
- Air Fryer Lobster Tails from Bake Me Some Sugar
- Lobster and Corn Fritters from Food and Wine
Lobster Alfredo Ingredients
- Fettuccine Pasta, as desired
- Garlic, minced
- Heavy Whipping Cream
- Old Bay Seasoning <– grab our recipe for homemade Old Bay seasoning here
- Salt and Pepper, to taste
- Parmesan Cheese, shredded
- Lobster Meat, shredded or minced
Scroll down to the printable recipe card for full measurements.
Tip: swap out the lobster meat for shrimp or crab meat, if desired.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Large Pot (for cooking pasta)
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Pasta Strainer
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Lobster Alfredo
Prepare the pasta according to package directions in a large pot of water. Do not rinse after draining.
While the pasta is cooking, place a medium-sauced saucepan over medium heat and add the butter.
Once the butter is hot, add the garlic and cook for 2 minutes until fragrant.
Add the heavy cream, salt, pepper and Old Bay seasoning, and increase heat to medium-high.
Bring the cream to a boil for 2 minutes, whisking constantly, then reduce to medium-low.
Add the shredded Parmesan cheese and whisk until completely melted.
Add the lobster meat and stir until well-distributed through the sauce, cook for 2 minutes to warm through.
Taste and adjust the seasoning, as well as the consistency, if needed.
Toss the pasta with the homemade lobster sauce and serve immediately, with additional Parmesan and parsley, if desired.
Makes 4 servings.
Pin this Easy Lobster Alfredo for an indulgent yet easy dinner recipe:
Grab your free printable recipe card for our lobster Alfredo recipe:
Lobster Alfredo Fettuccini
- Fettuccine Pasta, as desired
- 1/4 cup Butter
- 4 Cloves Garlic, minced
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Old Bay Seasoning
- Salt and Pepper, to taste
- 1 cup Parmesan Cheese, shredded
- 1lb Lobster Meat, shredded or minced
- Prepare the pasta according to package directions in a large pot of water. Do not rinse after draining.
- While the pasta is cooking, place a medium-sauced saucepan over medium heat and add the butter.
- Once the butter is hot, add the garlic and cook for 2 minutes until fragrant.
- Add the heavy cream, salt, pepper and Old Bay seasoning, and increase heat to medium-high.
- Bring the cream to a boil for 2 minutes, whisking constantly, then reduce to medium-low.
- Add the shredded Parmesan cheese and whisk until completely melted.
- Add the lobster meat and stir until well-distributed through the sauce, cook for 2 minutes to warm through.
- Taste and adjust the seasoning, as well as the consistency, if needed.
- Toss the pasta with the homemade lobster sauce and serve immediately, with additional Parmesan and parsley, if desired.
- Makes 4 servings.
If desired, replace the lobster meat with shrimp or crab meat.
If using frozen, shredded lobster meat, be sure to squeeze out any additional moisture before adding to the sauce.
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Amount Per Serving: Calories: 660Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 214mgSodium: 1701mgCarbohydrates: 28gFiber: 1gSugar: 3gProtein: 43g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy lobster alfredo recipe as much as mine does!
For more scrumptious seafood ideas, check out our full seafood recipe collection here:
For more perfect pastas, check out our full pasta recipe collection here: