Lobuccine Alfredo

Ingredients:
  • 1 whole lobster (about 1.5-2 lbs)
  • 1/2 lb fettuccine pasta
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/8 teaspoon nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons white wine (optional)
  • 1 tablespoon chopped fresh parsley, for garnish
  • Lemon wedges, for serving
Instructions:
  1. Cook the Lobster:
    • Bring a large pot of salted water to a boil. Add the lobster and cook for 8-10 minutes until it turns bright red.
    • Remove the lobster and allow it to cool. Extract the meat from the claws, knuckles, and tail. Cut the lobster meat into bite-sized pieces. Set aside.
  2. Cook the Pasta:
    • In the same pot, add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. Set the pasta aside.
  3. Prepare the Alfredo Sauce:
    • In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
    • Add the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
    • Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
    • Stir in the nutmeg, salt, and pepper to taste. If using, add the white wine and simmer for an additional 2 minutes.
  4. Combine Pasta and Sauce:
    • Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If needed, add more pasta water to loosen the sauce.
  5. Add Lobster:
    • Gently fold in the lobster meat and cook for another 2-3 minutes until the lobster is heated through.
  6. Serve:
    • Divide the lobster fettuccine Alfredo between two serving plates.
    • Garnish with chopped parsley and serve with lemon wedges on the side.