Go Back

Lobster Alfredo with Soy Sauce Twist

This dish features tender cooked lobster gently warmed in a creamy Alfredo sauce infused with a splash of soy sauce. Butter, garlic, heavy cream, and Parmesan form a glossy, rich sauce that coats the pasta and lobster evenly, finished with a subtle umami depth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer
Cuisine: Fusion
Calories: 700
Ingredients Equipment Method

Ingredients
  

  • 12 ounces cooked lobster meat, chopped
  • 8 ounces fettuccine (or pasta of choice) uncooked
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon soy sauce adds umami and subtle saltiness
  • Salt and pepper to taste seasoning
  • Parsley optional
  • Lemon zest optional

Equipment

  • Large pot for boiling pasta
  • Sharp chef's knife
  • Cutting board
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat a large skillet over medium heat. Add the butter and let it melt completely, bubbling gently and turning golden at the edges.
  3. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, with small bubbles forming around the cloves and a golden aroma being released.
  4. Add the chopped lobster meat to the skillet and warm gently for 2–3 minutes until heated through, without browning
  5. Pour in the heavy cream and add the grated Parmesan cheese. Whisk continuously until the sauce thickens slightly and becomes smooth, about 4-5 minutes. Then, stir in the soy sauce and season with salt and pepper to taste. The sauce should be glossy and slightly viscous.
  6. Combine the cooked pasta with the sauce, tossing gently to coat evenly. Cook for an additional 1-2 minutes to allow flavors to meld and the pasta to absorb some of the sauce.
  7. Serve immediately, garnished with extra Parmesan and a drizzle of soy sauce if desired. The dish should be hot, glossy, and have a creamy, flavorful coating on the lobster and pasta.