Description

This Irresistibly Creamy Lobster Alfredo Pasta is a luxurious and flavorful dish perfect for a romantic date night. Featuring tender lobster tail meat enveloped in a rich, buttery Parmesan cream sauce, tossed with perfectly cooked fettuccine and optional fresh spinach for a vibrant touch. This indulgent pasta combines aromatic garlic, a hint of lemon brightness, and creamy textures that melt in your mouth, making every bite a delightful experience.

Ingredients

Scale

Pasta

225 grams fettuccine or linguine

Lobster Alfredo Sauce

2 lobster tails or 1 cup cooked lobster meat (thawed if frozen)
2 tablespoons unsalted butter
240 milliliters heavy cream (can substitute half-and-half for lighter option)
60 grams grated Parmesan cheese
3 garlic cloves, minced
1 cup baby spinach (optional)
Salt, to taste
Freshly cracked black pepper, to taste
1 teaspoon lemon juice (optional)
Extra Parmesan cheese for serving

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Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook until al dente, about 10 to 12 minutes. Drain the pasta and set it aside to be combined later.
Sauté Lobster and Garlic: Heat a skillet over medium heat and melt the unsalted butter. Add the chopped lobster meat and minced garlic. Cook for 2 to 3 minutes until the garlic is fragrant and the lobster is heated through, being careful not to overcook.
Prepare Alfredo Sauce: Reduce the heat to medium-low. Pour in the heavy cream and stir in the grated Parmesan cheese. Let the sauce simmer gently for 3 to 5 minutes until it thickens and becomes creamy.
Add Spinach and Pasta: If using, add the baby spinach to the skillet along with the drained pasta. Toss everything together to coat the pasta evenly with the sauce and allow the spinach to wilt slightly.
Season the Dish: Taste the pasta and add salt, freshly cracked black pepper, and lemon juice if desired to enhance and brighten the flavors.
Serve: Plate the creamy lobster Alfredo pasta. Garnish with extra lobster pieces, a generous sprinkle of Parmesan cheese, and additional cracked pepper. Serve immediately while warm and creamy.

Notes

Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
Thaw frozen lobster tails completely before cooking for even heating.
Spinach is optional but adds a nice color contrast and nutrition.
Adjust cream to half-and-half for a lighter sauce, though it may be less thick.
Add lemon juice gradually to avoid overpowering the dish.
Serve immediately as the sauce thickens upon cooling.