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Fettucine Alfredo with Lobster Recipe

provided by Maine Lobster Dealers' Association

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  • 1 pound cooked Maine Lobster Meat cut into bite-sized pieces
  • 12 oz dried egg fettuccine
  • 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
  • 1/2 cup grated Parmigiano-Reggiano
  • 2/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Cook pasta until al dente and drain. Reserve 1/2 cup cooking liquid. While pasta is cooking, melt butter in a skillet over low heat. Add heavy cream and bring heat up so that the mixture boils. Reduce cream mixture a bit (about 5 minutes). Put drained pasta back into the pot in which it was cooked and set at a medium high heat. Add the cream mixture to the pasta along with the Parmigiano-Reggiano and lobster meat and combine. Salt and pepper to taste.

Serve garnished with fresh basil or sprinkle with additional Parmigiano.

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