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 AND SHRIMP
8 ounces fettuccine
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 and shrimp in a few inches of white wine until cooked. Pull meat off the tails and roughly chop.
Toss pasta, sauce and lobster , shrimp together. Season with salt and pepper.