Chef's Signature Seafood Pasta Recipe

Prepare lobster

Preheat grill (or broiler) to medium-high (about 425°F / 220°C). Using kitchen shears, split the lobster tails lengthwise down the top of the shell, exposing the meat. Pull the meat slightly up so it rests on top of the shell. Pat lobster meat dry, brush lightly with 1 tablespoon olive oil, and season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Grill lobster

Place lobster tails meat-side down on the hot grill for 3 minutes to develop char, then flip and grill meat-side up 2–3 minutes more until meat is opaque and registers about 135–140°F (it will rise to ~145°F while resting). Remove from heat, squeeze half the lemon over the lobster, tent with foil and let rest.

Prepare shrimp

Toss shrimp with remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. When lobster is nearly done, place shrimp on grill or in a hot skillet over medium-high heat and cook 1–2 minutes per side until opaque and just cooked through. Remove shrimp from heat and squeeze remaining lemon half over them.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add fettuccine and cook until al dente according to package directions (usually 8–11 minutes for dried pasta). During the last 2 minutes of pasta cooking, add the English peas to the pot to blanch. Reserve 1/2 cup of the starchy pasta cooking water, then drain pasta and peas together.

In a large sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Sprinkle the 2 tablespoons flour over the butter and garlic and whisk continuously for 1–2 minutes to cook the raw flour taste (this makes a light roux).

Slowly whisk in the 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens slightly, about 3–4 minutes.

Reduce heat to low and stir in 1.5 cups freshly grated Parmesan until melted and incorporated. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon fresh lemon juice, and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning.

Add the drained fettuccine and peas to the Alfredo sauce in the sauté pan. Toss gently to combine. If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time (up to the reserved 1/2 cup) until the sauce coats the pasta smoothly.

Toss in 1 tablespoon extra-virgin olive oil and 1/2 cup chiffonaded fresh basil. Add red pepper flakes if desired. Adjust salt and pepper to taste.

Slice each grilled lobster tail crosswise into 2–3 pieces. Arrange pasta in shallow bowls, top with 6 shrimp each and lobster pieces. Spoon any juices from the rested lobster over the dish. Garnish with additional basil leaves and a light drizzle of extra-virgin olive oil.

Serve immediately with lemon wedges on the side.