Fresh lobster tail and jumbo shrimp are seasoned and smoked to perfection, while served on top of a bed of fettuccini in a rich, homemade alfredo sauce.
Preheat your smoker to 250F. Cut the shell side of each lobster tail and slightly separate the meat from the shell with your finger, but leave the meat in the shell. Optionally, you can skewer the meat as I have done here to prevent it from curling up while cooking. Prepare a basting sauce by melting 1 stick of butter and whisking in 2T of your favorite BBQ rub. Toss fresh peeled and deveined shrimp in olive oil, skewer, and sprinkle with the rub.
You want to get the lobster and shrimp to an internal temperature of 140F. It will take the lobster about an hour and the shrimp about 30 minutes, so start the lobster first. Every 15 minutes, baste the tails in a bit of the butter/rub sauce. After 30 minutes add the shrimp to the grill and just let them go until done.
Remove the tails from their shells and chop for the pasta. To make the alfredo sauce, melt one stick of butter in one cup of heavy cream. Bring to a simmer and add one cup of grated parmesan cheese, salt and pepper to taste. Stir until combined. Toss over fresh pasta. Plate the pasta and lay the lobster and shrimp on top. Drizzle with a bit more alfredo sauce and enjoy!
