Recipe: Seafood Alfredo

My father-in-law sent my hubby some lobster as a congrats on a new gig (those Brewers are extra like that). And we kept it on ice for all of five seconds before deciding what to do with it. We love seafood and we love pasta and we love creamy sauces. So we decided to throw together a little seafood alfredo. The lobster arrived on hubby’s birthday, which was just an added bonus. Thanks universe!

Ingredients

Sauce:

3 tablespoons sweet butter

2 tablespoons olive oil

2 garlic cloves, minced

2 cups heavy cream

1⁄4 teaspoon white pepper

1 teaspoon Cajun seasoning

1⁄2 cup grated parmesan cheese

3⁄4 cup mozzarella cheese

½ box of fettuccini noodles

Lobster:

1 large lobster tail

4 tablespoons butter, melted

1 teaspoon minced garlic

½ teaspoon paprika

The juice of ½ lemon

Shrimp:

10-15 shrimp, shelled, veined and cleaned

1 tablespoon butter

Salt and pepper to taste

Directions

For the Shrimp:

1. Melt butter in a small skillet.

2. Season shrimp with salt and pepper.

3. Cook shrimp until lightly pink on each side.

4. Remove from the pan and set aside.

For the Lobster:

1. Preheat oven to 425°.

2. Cut the top of the shell lengthwise, starting from the base and going toward the end of the tail.

3. Crack the bottom of the shell using your hands, but be sure that you don’t smash the shell.

4. Reach inside the newly opened shell and gently remove the meat from the shell, but don’t detach the meat from the base of the tail. After pulling the meat out, lay it on top of the shell.

5. Remove the darkly colored vein from the meat and throw it away.

6. Place the tails on a baking pan with enough water to shallowly fill the bottom of the pan. This water will help steam your tails quickly and thoroughly!

7. Base the tail with clarified butter and top it with seasoning of your choice – we recommend paprika for great flavor and color.

8. Bake your tail for exactly 1 to 1 ½ minutes per ounce. You’ll know that your baked lobster tails are done when the meat is white and firm with no gray coloring or translucency.

9. Remove from the shell, cut into ½ inch bites and set aside.

For the Sauce:

1. Melt butter in medium saucepan with olive oil over medium/low heat.

2. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. (While the sauce is cooking, boil water, cook pasta, drain and set aside.)

3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

4. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

Combine sauce, noodles, shrimp and chopped lobster in the skillet. Cook for an additional 2 minutes or until well blended. Serve with extra parmesan cheese.

Recipe inspiration found HERE and HERE.

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