Skip to main content New<> this month
Get the Allrecipes magazine

Pasta Fontina with Lobster

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos
0

"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."
Added to shopping list. Go to shopping list.

Ingredients

53 m servings 688
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  1. Shred fontina cheese in a food processor.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 688 calories; 51.2 35.4 23.8 183 627 Full nutrition

Explore more

Reviews

Read all reviews 0