Pasta Fontina with Lobster

Pasta Fontina with Lobster This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.


Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 40 mins

    COOK : 13 mins

    TOTAL : 53 mins

    SERVING : 10

    YIELD : 10 servings

  • Shred fontina cheese in a food processor.

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  • Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Per Serving: 688 calories; protein 23.8g; carbohydrates 35.4g; fat 51.2g; cholesterol 182.8mg; sodium 627.1mg.