Main Course

By Elias Carter

Lobster Alfredo with a Twist: Seaweed and Citrus Infusions

Imagine digging into a rich, creamy Alfredo, but with an unexpected burst of oceanic freshness. As I prepared this dish, I was inspired by the vivid aroma of seaweed and the bright zing of citrus zest blending seamlessly into the luxurious sauce. It’s a reminder that seafood dishes can evolve beyond the usual, especially when you lean into bold, coastal flavors.

The tender lobster chunks soften in the warm, velvety sauce, while the spices and zest awaken your senses immediately. Stirring the pasta and sauce, I noticed the gentle clink of the spoon on the pot, a comforting reminder that this is a dish made with intention. It feels like a seaside escape, right in your own kitchen.

WHY I LOVE THIS RECIPE?

  • It brings together two worlds—rich comfort and fresh ocean energy—in every bite.
  • The infusion of citrus lifts the dish from heavy to lively, perfect for spring.
  • I love how the seaweed adds an unexpected smoky depth that echoes coastal tides.
  • It’s nostalgic for me, reminding me of old family seaside vacations.
  • The process is simple, but each step feels like a small adventure.

This Lobster Alfredo isn’t just a meal; it’s a celebration of seasonality and bold flavors. When the weather starts to warm, it’s satisfying to enjoy something luxurious yet refreshingly vibrant. This dish offers a moment of culinary escape—almost like a mini vacation on a plate.

In the end, you’ll find that it’s more than just a pasta dish. It’s a way to elevate ordinary ingredients into something memorable. A celebration of the sea, the season, and the rich joys of simple cooking done well.

Seaweed and Citrus Lobster Alfredo

This lobster Alfredo features tender lobster chunks simmered in a velvety sauce infused with seaweed, citrus zest, and bright citrus juice. The dish combines rich, creamy pasta with oceanic flavors, culminating in a visually appealing and flavorful plate with a smooth, luxurious texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (fettuccine or linguine) preferably fresh or high-quality dried
  • 1 lb lobster meat cooked and chopped into chunks
  • 2 cups seaweed (such as wakame or nori), chopped adds smoky, coastal flavor
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 tablespoon citrus zest preferably lemon or orange
  • 2 tablespoons citrus juice freshly squeezed lemon or orange
  • 2 tablespoons butter
  • Salt and freshly ground pepper to taste seasoning

Equipment

  • Large pot
  • Skillet or saucepan
  • Whisk
  • Ladle

Method
 

  1. Cook the pasta in a large salted boiling water until al dente, then drain and set aside.
  2. In a skillet, melt butter over medium heat and add the minced garlic, cooking until fragrant and just beginning to sizzle, about 30 seconds.
  3. Add the chopped seaweed to the skillet and cook for another minute, letting it soften and release its smoky aroma.
  4. Pour in the heavy cream, stirring gently to combine, and bring to a simmer. The sauce should thicken slightly and become silky.
  5. Stir in the citrus zest and juice, cooking for another minute to infuse bright flavor into the sauce.
  6. Add the cooked lobster chunks to the sauce, gently stirring to coat them evenly and warm through, about 2 minutes.
  7. Season the sauce with salt and freshly ground pepper to taste, adjusting as needed.
  8. Combine the drained pasta with the lobster sauce, tossing gently to coat every strand and ensure even distribution of flavors.
  9. Let everything cook together for about 1 minute, allowing the flavors to meld and the pasta to reheat slightly.
  10. Transfer to a serving dish, garnish with additional seaweed or citrus zest if desired, and serve immediately to enjoy the rich, oceanic flavors with a bright citrus finish.

Notes

For extra depth, toast the seaweed slightly before adding to the sauce. Can be prepared with cooked lobster or lobster tail for convenience.

Every time I make this, I think about how nature’s ingredients can transform a familiar dish into something truly special. The combination of creamy Alfredo, lobster, and those crisp citrus notes feels like a miniature seaside festival on your palate. It’s a dish that honors both comfort and the thrill of discovery.

Ultimately, this recipe stands out because it captures a moment—an infusion of fresh coastal elements into classic comfort food. It’s perfect for spring gatherings or an indulgent weekend treat. And honestly, it just feels right to bring a touch of the ocean to your dinner table right now.

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