Grilled Lobster Fettuccine in Lemon Alfredo Sauce

🧂 Ingredients

• 2 lobster tails
• Olive oil for brushing
• 8 ounces of dried fettuccine or 9 ounces of fresh fettuccine
• 8 tablespoons butter
• 1 cup heavy whipping cream
• 4 cloves garlic

  grated
• 1 pinch salt
• 1 pinch nutmeg

  freshly grated
• ½ cup Parmesan cheese

  freshly grated using the small holes
• 1 egg yolk
• 1-2 ounces cream cheese

  softened
• 1 tablespoon lemon zest
• 1 lemon

  juiced
• Reserved pasta water

  optional
• Parmesan cheese

  for garnish
• Fresh parsley

  chopped, for garnish
• Extra lemon zest

  for garnish

Instructions

• 1 Heat grill over medium-high heat. Cut the top of the lobster tail shell using
  kitchen shears, leaving the fin intact. Brush the meat with olive oil. Grill
  belly side down with the grill closed for about five minutes. Flip and cook
  until the lobster is opaque, about another five to seven minutes.
• 2 Once cool enough to handle, remove meat from shells and wrap in foil or place in
  a 200-degree oven to keep warm.
• 3 As the lobster tails cook, began boiling water for the fettuccine. When you
  start the sauce, you can start cooking the fettuccine. Once the fettuccine
  finishes cooking, reserve some of the pasta water.
• 4 Melt butter in a saucepan over medium heat. Add heavy cream and stir to combine.
  Bring to a low simmer but don't let boil. 
• 5 Stir in garlic, salt, nutmeg, grated Parmesan and Romano cheeses, and cream
  cheese. Stir constantly until melted. Again, don't let boil. Turn down the
  temperature if need be. 
• 6 In a separate bowl, scoop a ladle of sauce with the egg yolk and stir. Do this a
  few times to ensure the egg mixture is warm before going into the rest of the
  sauce. Then, add the egg yolk mixture back to the sauce. Simmer over medium low
  heat for 3 to 5 minutes. Stir in lemon zest and lemon juice. If you need to thin
  out the sauce, add a little reserved pasta water until it reaches your desired
  consistency. You can skip this step if you're good with the thickness. Turn off
  heat. 
• 7 Directly in the saucepan, stir in fettuccine and lobster. Divide among bowls and
  garnish with additional grated Parmesan cheese, fresh parsley and lemon zest.
  Enjoy! 

Nutrition Info