FOR THE ALFREDO SAUCE:
INGREDIENTS
1/ 4 cup butter
1 cup whipping cream
1/ 2 cup grated Parmesan cheese
Salt and pepper, to taste
FOR THE PASTA AND LOBSTER AND SHRIMP
INGREDIENTS
8 ounces fettuccine
jumbo lobster tails
Shrimp
white wine, as needed
Kosher salt and freshly ground black pepper, to taste
METHOD
STEP 1
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.
STEP 2
For the pasta, cook according to package directions. Steam lobster tails and shrimp in a few inches of white wine until cooked. Pull meat off the tails and roughly chop.
STEP 3
Toss pasta, sauce and lobster , shrimp together. Season with salt and pepper.
