Ingredients
Scale
- 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
- Fresh parsley (optional)
- Pinch of red pepper flakes (optional)
- 3 tbsp. nutritional yeast (this will give a cheesy flavor without dairy)
- Fettuccine substitute
Instructions
- Pasta: Boil pasta in a large pot with salted water
- Prepare the Lobster tails: Steam in a steaming basket or boil the lobster tails until they’re bright red, for about 8-10 minutes. Once done, take it out and let it cool off.
- For the Alfredo sauce: Melt ghee or coconut oil over medium heat
- Add the chopped shallots and sauté until they’re translucent
- Add coconut milk and let it simmer on medium-low heat for 5 minutes until slightly thickened
- Add nutritional yeast, salt, pepper, red pepper flakes (optional)
- Mix well
- Mix everything: Add lobster meat and stir until it’s well-mixed, then let it simmer for 2-3 minutes, then add pasta
- Finish and serve: Add lemon zest, lemon juice, and fresh parsley (optional) – enjoy!