Ingredients

The following ingredients have 4 Servings
  • 1, 2 pound raw (defrosted lobster tail)
  • 1 tablespoon butter
  • 1 cup white wine
  • 1 teaspoon Primal Palate Amore seasoning
  • 4 tablespoons butter
  • 3 cloves garlic (cut into thin slivers)
  • 1 cup heavy cream (may substitute coconut cream or milk)
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon sea salt (or to taste)
  • 1 package gluten free fettuccine
  • Fresh cracked black pepper (for topping)
  • Fresh chopped parsley (for garnish)

Instruction

  • In a saute pan large enough to fit the lobster tail, melt 1 tablespoon butter with 1 cup white wine and 1 teaspoon Primal Palate Amore seasoning. Bring to a simmer then place the tail in the pan and cover with a lid, setting aside a bit so that it can vent. Steam about 8 minutes, until the tail is cooked and the shell turns red/pink. Turn off the heat and set aside.
  • Bring a pot of water to boil and prepare the pasta according to the package instructions.
  • In a medium saute pan, melt the butter over medium heat and add the garlic slivers. Cook for 5 minutes, stirring frequently, until garlic is browned. Add the heavy cream, parmesan, and sea salt and continue stirring the sauce with a whisk or rubber spatula until the cheese is fully incorporated. Leave on low heat.
  • Cut the shell of the cooled lobster tail, remove the meat, and chop into bite-sized pieces.
  • Toss the cooked pasta and lobster in with the Alfredo sauce.
  • Plate and garnish with black pepper and freshly chopped parsley. Serve!