This dish is a Cross between a carbonara and al fredo. I ordered the steamed lobster directly from Maine, thanks to some great friends who introduced us to Luke’s Lobster from Cape Elizabeth, Maine. They ship flash frozen steamed lobster directly to your door. It comes frozen, so all you need to do is thaw and heat for a delicious meal. I added a few simple ingredients to produce a wonderful, tasty meal.

New England in a serving!

Serves 4


  • 1 lb steamed lobster (bite size pieces)
  • 12 ounces fettuccine
  • 3 shallots minced
  • 3 pieces cooked extra thick bacon (1 tablespoon cooking grease reserved)
  • 1/2 cup minced fresh parsley
  • 2 cups whole milk (warmed)
  • 2 tablespoons flour
  • 3 tablespoons butter
  • 2-3 teaspoons old bay seasoning
  • Kosher salt and pepper to taste


To make your sauce, melt 2 tablespoons of butter in a medium saucepan on medium heat. Whisk in flour until absorbed and slowly add warmed milk to pan, raising heat and whisking constantly until sauce comes to a simmer and begins to thicken. Season with salt and pepper. Cover and keep warm.

Boil fettucine according to package directions. In a large saucepan, heat reserved bacon grease and butter on low. Add shallots and sauté for several minutes until fragrant and translucent. Add lobster chunks to the pan and season with old bay and salt and pepper as desired. Drain pasta, reserving a 1/2 cup of cooking liquid. Place pasta back in pan and transfer lobster mixture and al fredo sauce to the pasta stirring to incorporate, using reserved cooking liquid to thin as needed. Stir in parsley and crumbled bacon. Divide in pasta bowls and serve immediately, enjoy!