Ingredients
For the Lobster and Shrimp:
2 lobster tails
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
Salt and black pepper to taste
1 tablespoon lemon juice
Chopped parsley for garnish
For the Alfredo Sauce:
4 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Salt and black pepper to taste
For the Pasta:
12 oz (340g) fettuccine or tagliatelle pasta
Salt for boiling water
Instructions
1. Prepare the Seafood:
Preheat your oven to 425°F (220°C).
Using kitchen shears, cut the top shell of the lobster tails to expose the meat. Gently lift the meat over the shell, keeping it attached at the base.
Season the lobster tails and shrimp with salt, black pepper, and lemon juice.
In a skillet, heat butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds.
Sear the lobster tails (meat side down) for 2-3 minutes, then flip them. Add the shrimp and cook for 2-3 minutes per side or until pink. Transfer both to a baking dish.
Bake the lobster tails for 8-10 minutes until fully cooked and tender.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
3. Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute.
Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally.
Reduce the heat to low and gradually stir in the Parmesan cheese until melted and smooth.
Season with salt, black pepper, and a pinch of nutmeg (if using).
4. Combine Everything:
Toss the cooked pasta in the Alfredo sauce, adding reserved pasta water as needed to reach your desired consistency.
Plate the pasta and top with the baked lobster tail and shrimp.
Garnish with chopped parsley and serve immediately.
Tips:
Optional Topping: Drizzle the lobster and shrimp with melted garlic butter before serving for extra flavor.
Vegetable Add-Ins: Add sautéed spinach or mushrooms to the Alfredo sauce for added texture and taste.
Wine Pairing: A crisp white wine like Sauvignon Blanc complements this dish beautifully.
