With Seafood Alfredo Fettucine being a staple in any Italian restaurant, the Lobster Alfredo variation is also one of my all-time favorite recipes to make, but with a twist: Lobster Alfredo Fettucine Recipe – Paleo Edition.
Picture this: A creamy traditional alfredo sauce with mouthwatering lobster pieces mixed with Italian fettuccine pasta (alternative) – perfect for special occasions, date nights, or just because you feel like having a delicious meal as a seafood lover!
So, if you’re anything like me, you’re dreaming of any Seafood Alfredo pasta variations, but you likely just can’t have them due to dietary restrictions. Well, you don’t have to dream of it anymore; I will make this a reality for you!
Creamy, fast, close to the original, and a blend of the best paleo and keto-friendly ingredients for an easy recipe.
What You’ll Need for the Lobster Alfredo Fettuccine Recipe
Trying to make any Italian dish paleo-friendly can be challenging since you have to look out for:
- Processed foods
This is one reason you will love this Alfredo recipe, as it is straightforward and easy to follow – not to mention super delicious!
Here’s what you’ll need:
- 2 fresh lobster tails, cooked and meat removed (about 1 to 1.5 cups of lobster meat)
- 1 cup of canned, full-fat coconut milk (great heavy cream alternative!)
- 2 tbsp. ghee or coconut oil
- 4 garlic cloves, minced
- Salt and black pepper, to taste
- 1/4 cup of fresh chopped parsley
- 1/2 tsp. lemon zest
- 1 tbsp lemon juice
- Pinch of red pepper flakes (optional)
- 3 tbsp. nutritional yeast (this will give a cheesy flavor without dairy)
- Fettuccine substitute
Gluten-Free Pasta Alternatives:
- 3 medium Zucchini, spiralized into noodles
- Chickpea pasta (maybe too strong of a taste, though)
- Brown rice pasta
- Shirataki pasta
- Quinoa pasta
- Soba noodles
- Cassava pasta
No matter what type of pasta you pick, this will be a delicious meal with a five-star rating.
How to Make This Seafood Alfredo Fettuccine Dish in 5 Steps
This dish may require a bit of multitasking, however, it’s super easy once you set everything up!
You will want to set these things up at the same time as they have similar cooking time, so they will be ready when you need them:
- Steaming the lobster tails
- Cooking the pasta-alternative
- Preparing the homemade Alfredo Sauce
Step 1: Start by preparing your gluten-free pasta alternative in a large pot of salted water, which will likely take the longest, depending on your choice. I chose chickpea pasta that you boil for 6-8 minutes al dente before mixing it with the cream sauce.
Step 2: If you haven’t cooked Lobster Tails before, you can steam or boil them until they’re bright red, usually taking about 8-10 minutes. I have a steamer, so it was as simple as putting it in the steamer for 10 minutes. However, if you want to steam it yourself, place a basket with the lobster tails into the pot without the boiling water touching the tails. Let it sit for 10ish minutes, and as soon as it turns red, you’re good to go!
Take out the red lobster tails and let them cool off before you start picking out the meat by breaking the tail with a good pair of kitchen scissors.
Step 3: While everything else is cooking, start preparing the Alfredo Sauce by melting ghee or coconut oil over medium heat.
- Add finely chopped shallots and sauté them until they’re translucent before adding the coconut milk
- Let it simmer for about 5 minutes until it’s slightly thickened on medium-low heat
- Add nutritional yeast, salt, pepper, and red pepper flakes (if you’re using them)
- Mix well
Step 4: Add the lobster meat to the sauce and stir until well-mixed. Let it simmer for 2-3 minutes until the flavors meld together. Then add the pasta substitute to the large skillet and mix everything until it’s well coated. If the sauce is still too thick, consider adding either some pasta water or a splash of milk (coconut milk).
Step 5: Finish the dish by adding lemon zest, lemon juice, and fresh parsley to the mix and adjust the seasoning based on taste.
That’s all there is to it! This beloved Italian dish satisfies dietary restrictions while providing a rich, creamy texture – definitely one of my favorites!
Note: Whatever leftovers you will have, make sure to pack them into an airtight container!
Here are some tips that may help you make the most of this:
- Fresh parsley will really bring out the taste in the end
- Consider using a more neutral-tasting pasta for this dish, so it won’t take away from the sauce tase
- Up for something new? Look into using old bay seasoning to spice things up
- Keep the pasta water in case the sauce is too thick
- Don’t be afraid to play around with the herbs and ingredients to get the taste you want
Variations of This Dish
Is the Lobster Alfredo recipe not cutting it for you? Or do you just want to try something new? No worries, I’ve got you!
Here are some variations:
- Classic Shrimp Alfredo
- Scallop Alfredo
- Mixed Seafood Alfredo – use a mix of shrimp, scallops, mussels, and clams
- Crab Alfredo
- Salmon Alfredo – this is great for both grilled or pan-seared salmon filets
- Spicy Seafood Alfredo
- Spinach and Seafood Alfredo – make sure to sauté spinach in garlic and olive oil until it’s wilted before mixing it with the Alfredo sauce
- Zucchini Noodles Seafood Alfredo
- Lemon-Garlic Seafood Alfredo
How to Make Your Own Coconut Milk
If you want to go all in, consider making your own coconut milk! It’s easier than you think:
- Get 1-2 fresh coconuts.
- Pierce them with the metal straws.
- Start with the water inside.
- The next step is to either use a hammer to try to crack open the coconut, or do what I did and throw it down on the pavement outside to break it open
- Remove the meat from the coconut and place it in a blender along with 1-2 cups of water.
Voilá! You’ve made your very own coconut cream! This is a great alternative to heavy whipped cream if you’re dairy-free.
Interesting Facts About Lobster Alfredo Fettuccine
Ever wonder about the origins of Italian dishes? Alfredo Sauce originated in Rome and was created by Alfredo di Lelio in 1914 – not as old of a recipe as you’d think! Alfredo made a unique sauce for his beloved pregnant wife using butter and parmesan cheese. Due to its rising popularity, this dish quickly spread throughout Italy and eventually worldwide.
Frequently Asked Questions
There are never stupid questions, only frequently asked ones! So, no worries, you’re in good hands here!
Can I Use Frozen Lobster Tails or Meat?
If your local grocery store doesn’t have fresh lobster tails available, you can also use frozen lobster tails or frozen meat. You could even use a whole lobster for special occasions like Valentine’s Day, however, ensure it’s fully thawed before you cook it to ensure it’ll be thoroughly cooked.
What’s The Difference Between Using Lobster Tail or Lobster Claw Meat?
Great question! The lobster tail meat is actually slightly firmer and sweeter, while the lobster claw meat is more tender and has a richer flavor. While both work for the Alfredo recipes, it will depend on your preference whether you want a sweeter or richer flavor.
Can I Use Pre-Made Alfredo Sauce?
You certainly can! While you can buy pre-made Alfredo sauce in the store for convenience, the homemade version will usually be richer and fresher, not to mention more paleo and keto-friendly.
Can I use Seafood with Lobster in the Alfredo Sauce?
Absolutely! Consider adding shrimp, scallops, or/and crab to this Italian dish! They make fantastic additions or alternatives if you like the lobster meat less.
I Love Wine! What Kind of Wine Pairs Well With Lobster Alfredo Fettuccine?
This Italian favorite will pair well with a light and crisp white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc. A perfect pairing depending on your preferences – great for any special occasion too!Print