Lobster Alfredo Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from tails and claws and chop into 1/2-inch bite-sized pieces (about 1 lb cooked meat). Pat dry with paper towels.

In a medium bowl toss lobster meat with 2 tbs melted butter, 1 tbs lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Set aside at room temperature while you prepare the pasta and sauce so it warms slightly but does not overcook.

Bring 6 cups water to a rolling boil in a large pot. Add 1 tbs kosher salt. Add 1 lb pasta spirals and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Roast garlic

Preheat oven to 400°F (200°C). Place whole garlic cloves (still in skins) on a small piece of foil, drizzle 1 tbs olive oil over them, wrap foil into a pouch, and roast 20–25 minutes until soft and golden. Let cool, then squeeze roasted garlic from skins and mash into a paste.

Prepare tomatoes

While garlic roasts, toss 3 chopped roma tomatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper on a sheet tray. Roast in the oven alongside the garlic for 12–15 minutes until softened and just beginning to caramelize. Remove and let cool slightly. If you prefer, you can quickly sauté tomatoes in a skillet for 4–5 minutes over medium-high heat until softened instead of roasting.

Make roux

In a large sauté pan or shallow saucepan over medium heat melt 4 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes to cook the raw flour taste without browning (you want a pale roux).

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, starting with a few tablespoons to smooth the roux, then adding the rest. Bring to a gentle simmer while whisking; sauce will thicken slightly in 3–5 minutes.

Finish sauce

Reduce heat to low. Stir in 1 cup grated Parmesan, 0.75 tsp salt, 0.5 tsp black pepper, 2 tbs basil pesto, and the mashed roasted garlic. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta cooking water 1–2 tbs at a time until you reach a silky consistency that coats the back of a spoon.

Add drained pasta directly to the Alfredo sauce and toss gently to coat, using tongs or two forks. If needed, loosen with more reserved pasta water (up to 1/2 cup) to achieve desired sauciness.

Fold in the roasted tomatoes and the prepared lobster meat, gently warming everything together for 1–2 minutes over low heat—do not boil, to avoid overcooking lobster.

Taste and adjust with additional salt, pepper, or lemon juice if desired.

Divide pasta among 4 warmed plates or bowls. Sprinkle 2 tbs extra grated Parmesan and the chiffonaded fresh basil over each serving. Add a light dusting of red pepper flakes if using.

Serve immediately with lemon wedges on the side.