For the Alfredo Sauce:
- 1/ 4 cup butter
- 1 cup whipping cream
- 1/ 2 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Pasta and Lobster:
- 8 ounces fettuccine
- 4 jumbo lobster tails
- white wine, as needed
- Kosher salt and freshly ground black pepper, to taste
For the alfredo sauce, melt the butter in a small skillet. Remove from heat, add the whipping cream and stir in the parmesan until melted and smooth.
For the pasta, cook according to package directions. Steam lobster tails in a few inches of white wine until cooked. Pull meat off the tails and roughly chop.
Toss pasta, sauce and lobster together. Season with salt and pepper.