Published Jun 8th
Prep 40m Cook 13m Additional - Ready In 53m
Servings 10 servings Calories 688.1

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.

Recipe Ingredients

  • 1 pound fettuccini pasta
  • 1 cup butter, melted
  • 16 ounces soft fontina cheese
  • 16 ounces heavy whipping cream, or to taste
  • salt and ground black pepper to taste
  • ¼ teaspoon ground dried sage, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 cooked and shredded South African lobster tails

Cooking Directions

  1. 1 Shred fontina cheese in a food processor.
  2. 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. 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

  • Calories 688.1
  • Carbohydrate 35.4 g
  • Cholesterol 182.8 mg
  • Fat 51.2 g
  • Fiber 1.6 g
  • Protein 23.8 g
  • Saturated Fat 31.5 g
  • Sodium 627.1 mg
  • Sugar 2.3 g


  1. Fontina and Lobster a perfect match! I didn't have heavy cream so I used light cream and a roux. Delicious!!

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