Lobster & Crab Linguine Alfredo

***Recipe Courtesy of the brain of the hubby aka Chef Justin — if you follow me on Instagram — wink wink — hint hint***

My hubby wrote up a couple of recipes a few years ago and I felt like they deserved to be displayed. He is my biggest helper when it comes to cooking and this amazingly yummy Lobster & Crab Linguine Alfredo is off the charts good.

Check it out!

Things You’ll Need

2 1/2 cups heavy whipping cream

1 stick of unsalted butter

2 live lobsters cooked (meat removed and chopped)

6.5 ounces of jumbo lump crab meat

2 cups fresh shaved or grated parmesan cheese

1 clove garlic minced

2 tablespoons shallots minced

1/8 cup dry white wine

1 LB Linguine

salt and pepper to taste

Rubber Spoon or Spatula

** Will Yield 4-6 Servings**

So this is a recipe that can be easily modified to use with chicken, seafood or even vegetables. This is a simple Alfredo recipe that is delicious and way better than using jarred Alfredo sauce YUCK!

The first step is you need to get all of your ingredients together. One of the first french terms he learned in culinary school is Mis en Place, this means to have everything in its place. It does you no good to be constantly reaching in, above or across your kitchen to grab ingredients. In this case, use the ingredients list as a checklist.

First, preheat a large saute pan on medium heat for about 2-3 minutes. You will also need a large stockpot filled with water set to high to bring to a soft boil. (You can use the same water from the lobster or seafood for added flavor) Add 1 stick one butter melting

Add 1 stick of butter melting softly; if your butter is smoking your pan is way too hot. At this point dump out the butter, wipe out the pan and start over. Once the butter has melted, add the garlic and shallots and begin to sweat them for 3-4 minutes. You should hear a slight sizzle and there should not be any browning in this process, your garlic will burn and become bitter; it also sticks out like a sore thumb in your sauce.

At this point, your water should be boiling for the pasta; once boiling, add the pasta and stir. Now back to the saute pan. Next, deglaze your pan by adding the white wine; then add your heavy cream. From this point forward do not walk away from your pan. Begin stirring the sauce being sure to touch the bottom of the pan to prevent the cream from burning.


You’ll notice at first you’ll see the butter separated from the cream and wine, worry not this will all come together just be patient. Stir until the sauce begins to bubble. By this point, the sauce should begin taking form.

While stirring, add the parmesan cheese small handfuls at a time. When you add the first bit, stir the cheese into the sauce until your spatula or spoon come clean. This will prevent the cheese from clumping up or hardening. I don’t think I mentioned this before, but Kraft bagged cheese does not count as fresh parmesan in this case. Spend the money and get some shaved or shredded parmesan from your local deli.

If you were to use grated green container cheese it will not melt, it will form a lumpy gritty sauce and we don’t want this. After the first handful is melted, add the next and continue until the all the cheese has melted into the sauce. One thing to note is that if your sauce is rapid boiling across the whole pan, turn down your heat slightly.

Now at this point, your pasta should be done. Check a piece by taking a bite. It should be al dente or “to the tooth”. This means it should be tender but have a slight little crunch.

Now that your sauce is seasoned with parmesan, continue stirring until the sauce is slightly thickened. The sauce should pass the spoon test. To conduct this, see if the sauce will coat the back of the spoon if it does, take your finger and make a line through the sauce; it should not run into each other. The line should hold. If it doesn’t, continue to reduce your sauce for a few minutes and try again.

Now that our sauce has passed the test, reduce the heat to low and then fold in the lump crab meat and lobster. Be gentle as you stir the sauce in order to keep the crab meat together and not shred.

Now you can grab your bowls and place the pasta into each bowl and spoon sauce on top of the pasta. Avoid combining the pasta in with the sauce for this will break the crab meat.  You can garnish with added parmesan or just enjoy as is!

I hope that you enjoy this recipe as much as my family does. If you have any questions be sure to reach out to me on Facebook or Instagram.


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