Lobster and Shrimp Alfredo with Lamb Chops

 

 

 

 

 

 

 

Ingredients:

1 lobster tail, split lengthwise
8 large shrimp, peeled and deveined
2 lamb chops
1 pound fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
3 tablespoons unsalted butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional)

Instructions:

Prepare the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Cook the Lobster and Shrimp: Preheat a grill or griddle pan over medium-high heat. Lightly brush the lobster tail and shrimp with olive oil and season with salt and pepper. Grill the lobster for about 5-7 minutes per side, and the shrimp for about 2-3 minutes per side, or until they are cooked through and have nice char marks.
Cook the Lamb Chops: In a separate pan, sear the lamb chops on both sides until they are browned and cooked to your desired doneness. Remove from the pan and let them rest for a few minutes before slicing.
Make the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth. Season with salt and pepper to taste.
Combine the Ingredients: Toss the cooked fettuccine pasta with the Alfredo sauce until it’s well coated. Add the grilled lobster and shrimp to the pasta and mix gently.
Assemble the Dish: Place the pasta mixture on a serving plate. Arrange the sliced lamb chops on the side. Garnish with chopped fresh parsley and lemon wedges if desired.
Serve: Serve the Lobster and Shrimp Alfredo with Lamb Chops immediately while everything is still warm. Enjoy this luxurious and flavorful meal!