Lobster Alfredo Pasta Decadent lobster tails nestled on creamy fettuccine Alfredo — rich, buttery, and made to impress! Full Recipe: Lobster Alfredo Pasta Ingredients: For the Lobster: 2 lobster tails 2 tbsp butter 2 cloves garlic, minced Paprika & parsley for garnish Salt and pepper to taste For the Alfredo Sauce: 8 oz fettuccine pasta 3 tbsp butter 4 cloves garlic, minced 1¼ cups heavy cream 1 cup Parmesan, grated Salt, pepper, pinch of nutmeg 1 tsp lemon zest (optional) Instructions: 1. Prep the Pasta: Boil fettuccine until al dente. Reserve 1/2 cup pasta water, then drain. 2. Cook the Lobster: Butterfly the lobster tails. Melt butter in a skillet, add garlic, then lobster tails shell-side down. Spoon butter over them as they cook (4–6 min) until meat is opaque. Season with paprika, salt, pepper, and chopped parsley. 3. Make the Alfredo Sauce: Melt butter, sauté garlic, add cream, simmer 5 min. Stir in Parmesan, salt, pepper, and nutmeg. Add pasta and toss to coat. Add pasta water if needed for consistency. 4. Serve: Plate the pasta, top with lobster tails, spoon over extra butter from the pan, and garnish with more parsley.