Creamy Lobster Fettuccine Alfredo

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This Lobster Fettuccine in Cream Sauce is a restaurant-style dish that’s perfect for a celebratory dinner but easy enough for a delicious weekend meal. 

Generous amounts of fresh tarragon, thyme and parsley add a burst of summery flavour to the pasta’s silky sauce while sweet lobster and Yalumba Y Series Viognier white wine elevate it to special occasion status. 

The lobster sauce in this Fettuccine Alfredo is so good you’re going to be tempted to spoon it up before it even hits the pasta!     

This post is sponsored in partnership with Yalumba Y Series Viognier and Chef’s Vault. All opinions are my own. 

Jump to:

• Why You’ll Love This Creamy Lobster Pasta Dish
• Best Wine to Use  
• Sustainability 
• Chef’s Vault Seafood 
• How to Make This Easy Lobster Fettuccine
• Serving Tips and Variations 
• Recipe
• More Pasta and Italian Recipes to Try

Why You’ll Love This Creamy Lobster Pasta Dish

• It’s easy to make but impressive enough for a special occasion, Valentine’s Day or date night.
• It showcases premium ingredients. One thing I’ve learned while cooking my way around the world, is that top quality ingredients are key to an extraordinary meal. 
• Fresh, seasonal and locally-sourced lobster and herbs have a superior flavour and texture that make a dish really shine. 
• Cooking with wine is fun and educational! Rather than grabbing a bottle of seasoned cooking wine at the grocery store, the best wine to use is one with a flavour profile that matches the food you’re preparing.
• For this Italian lobster pasta recipe, a medium bodied Yalumba Y Series Viognier is the ideal match. The lightly fruity notes of tangerine, mango, peach and apricot complement the sweetness of the lobster while its crisp character holds up well to the rich creamy sauce.  
• Perfect for sipping on a summer day, this food-friendly wine is a nice change in a white wine market dominated by chardonnay, pinot grigio and sauvignon blanc.  

Best Wine to Use  

The best wine to use is a viognier. First of all, if you’re like me you might be wondering how to pronounce viognier! It’s vee-on-yay. Say it a few times and you’ll soon have it rolling off your tongue like a pro. Here are a few fun facts about this new-to-me varietal. 

• Originally cultivated in the Rhône wine region of France, this white wine grape varietal is known for its abundant aromatics and exceptional flavour. It’s also grown in vineyards in Greece.
• It has a medium body and notes of floral, peach, apricot and pear. It’s buttery smooth but has an engaging minerality that makes it a wonderful match with spicy foods, creamy sauces and cheeses. 
• Viognier was once at risk of extinction. Somewhat challenging to grow and with lower yields than chardonnay, many growers began to abandon their vineyards. But today, it’s enjoying a revival.
• Established in 1849, Yalumba is the oldest family-owned winery in Australia. 
• They even have an on-site cooperage to make their own oak barrels. Much as with quality Kentucky bourbon, rum and even Tabasco sauce, oak barrels play an integral role in the aging process. In winemaking, they contribute to the flavour, complexity and aroma of the wine. 
• You can substitute a chardonnay for viognier in this recipe.

Sustainability 

In both cooking and travelling, I love soaking up the stories behind food and drink – about the land, its stewardship and sustainability. The name Yalumba is an indigenous Australian word meaning ‘all the land around’ and their commitment to sustainability wine growing includes practices such as:

• for every hectare of vineyard, they have at least one hectare of native vegetation,
• they operate the largest solar power system in an Australian winery,
• while most wines are clarified using a finishing agent sourced from animals, all Yalumba wines are vegan–friendly. No animal products are used. 

Chef’s Vault Seafood 

Another shining star in this impressive pasta dish is tender, delicate lobster meat. In this recipe, the lobster comes from Chef’s Vault, an online service that delivers premium, sustainable meat and seafood direct to your door.

For this lobster fettuccine alfredo recipe, I ordered lobster tails (shell-on) and an 8 oz package of lobster claw and knuckle meat.

A bit more about the lobster itself. Chef’s Vault’s premium lobster is from Gidney Fisheries, a family-owned Canadian company that sources lobster from the Bay of Fundy and southwestern Nova Scotia.

It’s MSC certified and is processed in a humane way using HPP and contains no additives or preservatives. It’s then flash-frozen and vacuum-sealed for optimal freshness.

What did the lobster taste like?  As someone who did a road trip through New Brunswick and Nova Scotia simply to eat lobster rolls, lobster bisque and steamed lobster, I have to admit I had pretty high expectations when I placed my order. 

The lobster from Chef’s Vault exceeded my expectations. Firm in texture and bright in colour, it smelled fresh as the sea. I could almost hear the seagulls squawking and see the lobster traps on the fishing boats in the harbour.

How to Make This Easy Lobster Fettuccine

Scroll to recipe card for exact quantities and method. 

1. Gather and pre-measure your ingredients. This recipe comes together so quickly it’s best to chop the herbs and vegetables so they’re ready to go.

2. The herbs should be washed throughly and dried before mincing them. Reserve two stalks of thyme for poaching with the lobster.

• For tarragon remove the leaves from the stem and then mince.
• Thyme can be removed from the stalk by running your fingers against the grain. The leaves will just pop off.
• Finely chop both the leaves and the upper stems of the parsley. 

3. Bring the wine and two sprigs of thyme to a low boil and reduce to simmering in a saucepan. Place lobster and meat in the wine (add enough water to the wine to cover the meat), cover and poach gently for 3 minutes or until done. 

4. Remove the pieces of lobster with a slotted spoon. When the lobster has cooled enough to handle, remove the lobster meat from the shells and chop into bite-sized pieces.

Pour the wine cooking liquid through a strainer into a cup, discarding the stalk of herbs.

5. Heat olive oil in a deep skillet over medium heat. Add the chopped red onion, sweet red pepper, minced garlic, chopped herbs (reserving half for garnish), salt and a few turns of freshly-grated pepper. Sauté until the onion softens. 

6. Add 1/2 cup of the white wine from poaching the lobster to the pan. Increase the heat and bring to a low boil, simmering until it is reduced by half.

7. Add the heavy cream. Return to a low boil and simmer until it begins to thicken, stirring frequently. Don’t allow the heat to get too high or the cream will separate. It won’t affect the taste but won’t look as attractive. 

8. Meanwhile, in a large pot of boiling salted water, cook the fettuccine according to package instructions. The pasta should be firm but not soggy. My pasta took nine minutes but every brand will vary. Drain (reserving 1 cup of pasta water). 

9. Once the sauce has thickened, add the lobster meat to the cream sauce. Add one half of the freshly-grated parmesan cheese and lemon zest. 

10. Gently reheat for 3 minutes until flavours merge, stirring frequently. Adjust salt and pepper to taste.

11. Return the drained pasta to its cooking pot, add the lobster cream sauce and toss with tongs until the pasta is fully coated with sauce. If the pasta sauce seems too thick, add the reserved pasta water by ¼ cup intervals until it reaches the desired consistency.

12. Transfer to a large shallow bowl or individual bowls. Top with remaining freshly-grated Parmesan cheese and reserved herbs as garnish.

13. Serve immediately! 

Serving Tips and Variations 

• Pair your fettuccine with chilled glasses of Yalumba Y Series Viognier wine. It engages the senses with its whispered aromas of honeysuckle, apricot and peach, and delicate straw colour. 
• Serve along with a fresh green side salad. I recommend arugula and radicchio greens as their peppery notes will balance the richness of the creamy lobster sauce.
• Another salad option is our Purslane Salad with Fig, Walnuts, Quince and Pomegranate from the Salento region of Puglia, Italy. 
• Choose a light dessert such as fresh fruit or a sorbet.  
• Don’t have any fettuccine? Although I can easily spend hours at our neighbourhood Italian grocer ogling the varieties of pasta, you can substitute a linguine, tagliatelle, pappardelle or other premium ribbon pasta for the fettuccine. Just check the cooking time on the package. 
• Use a light hand with the fresh tarragon when garnishing. Its slightly anise flavour is wonderful in small amounts but easily becomes overwhelming.  
• You can get a head start on preparing this dish by poaching the lobster in advance. Store it covered in the refrigerator for up to 48 hours and then use as directed above. 
• If you enjoy cooking with wine, try our easy recipe for Festive Riesling Soup. It’s creamy, elegant and perfect for entertaining.  

Please enjoy responsibly.

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