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Creamy Lobster Alfredo Pasta

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Indulge in rich lobster, Parmesan, and creamy sauce tossed with pasta for a luxurious seafood meal.

Ingredients

Scale
  • 225 grams fettuccine or linguine
  • 2 lobster tails or 1 cup (150 grams) cooked lobster meat, chopped
  • 2 tablespoons (28 grams) unsalted butter
  • 240 milliliters heavy cream
  • 60 grams grated Parmesan cheese
  • Extra Parmesan cheese for serving
  • 3 garlic cloves, minced
  • 1 cup (30 grams) baby spinach, optional
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Extra black pepper for serving
  • 1 teaspoon (5 milliliters) lemon juice, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 to 12 minutes. Drain well and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the chopped lobster and minced garlic, sautéing for 2 to 3 minutes until the lobster is just cooked and aromatic.
  3. Reduce heat to medium-low. Pour in the heavy cream and add grated Parmesan cheese. Stir continuously and let the sauce simmer gently for 3 to 5 minutes, until thickened and creamy.
  4. Add the baby spinach, if using, and the drained pasta to the skillet. Toss thoroughly to coat the pasta evenly with the sauce and wilt the spinach. Season with salt, black pepper, and lemon juice if desired.
  5. Plate the pasta and top with extra lobster pieces, Parmesan cheese, and freshly cracked black pepper. Serve immediately while hot.

Notes

For optimal flavor, use freshly grated Parmesan and avoid overheating the cream sauce to prevent separation.
Spinach adds color and a subtle earthiness, balancing the richness of the sauce. Feel free to omit or substitute with chopped parsley.

Nutrition

Find it online: https://www.delicetreats.com/creamy-lobster-alfredo-pasta/