Real Recipes From Real Home Cooks ®

lobster linguine alfredo

yield 6 -8
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For lobster linguine alfredo

  • 6
    lobster tails
  • 1 stick
  • 2 tsp
    garlic, minced
  • 1 bottle
    (16 oz.) heavy cream
  • pinch
    of nutmeg
  • 1
    egg yolk, slightly beaten
  • 1 c
    fresh, grated parmesan
  • 1 lb
    linguine, cooked and drained
  • 1 pinch
    paprika (optional)

How To Make lobster linguine alfredo

  • 1
    Split the back of the shells and remove lobster tails from shell. Rinse away any sand, grit or shell pieces in cold water, pat dry with paper towels.
  • 2
    Chop Lobster into bite size pieces.
  • 3
    Melt 1 Tbsp. butter in pan and cook lobster until done through.
  • 4
    Cook pasta to desired doneness as directed on package. Drain and rinse.
  • 5
    Melt remaining butter in deep skillet, over medium low heat. Add garlic to sauté.
  • 6
    Add heavy cream, stirring constantly. Stir in salt, pepper, nutmeg, and grated Parmesan cheese. Stir constantly until cheese is melted, then mix in egg yolk.
  • 7
    Simmer over medium low heat for 3 to 5 minutes, stirring often until thickened. If sauce is too thick, thin with milk.
  • 8
    Add the lobster and cooked pasta, and toss well. Garnish with a pinch of sweet paprika, if desired.