📖 Instructions

1. First, let's tackle the lobster. If you're using a live lobster, you'll want to humanely dispatch it. I know, not everyone's cup of tea, but plenty of tutorials online can guide you. If you're using pre-cooked lobster meat, skip to step 3. If you are using a frozen lobster, thaw it completely before proceeding.
2. Next, chop the lobster meat into bite-sized pieces. You want those delicious chunks of lobster to be prominently featured in every bite of fettuccine, so make sure not to skimp on the size!
3. Now, for the alfredo sauce. We’ll make a classic one, from scratch. Melt butter in a large skillet over medium heat. Then whisk in flour to make a roux—it's important to whisk continuously to avoid lumps. Gradually whisk in heavy cream, making sure the sauce smoothens and thickens without any lumps. Season generously with salt, pepper, and a dash of nutmeg. My grandmother would always say a pinch of nutmeg makes all the difference—a secret ingredient from her Italian heritage.
4. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. Drain and reserve approximately 1/2 cup of pasta water, just in case the sauce needs a little more moisture. This is a crucial step; pasta water adds body to the sauce.
5. Add the cooked fettuccine to the skillet with the alfredo sauce. Toss until the pasta is fully coated. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Stir in the chopped lobster meat until well combined, but be careful not to overcook the lobster!
6. Finally, serve immediately. A sprinkle of freshly grated Parmesan cheese and a few sprigs of fresh parsley adds a sophisticated flair. Remember, presentation is key, especially if this is for a special occasion. You want your creation to look as good as it tastes! Oh, and don't forget a nice glass of wine. Something crisp and dry would be perfect.