Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook until al dente, about 8–10 minutes. Drain and set aside.
- Sauté the lobster: In a large skillet, melt the butter over medium heat. Add the lobster and minced garlic. Sauté for 2–3 minutes until the lobster is just cooked and fragrant, releasing its sweet, briny aroma.
- Make the creamy sauce: Pour in the heavy cream and stir in the Parmesan cheese. Reduce heat to low and simmer gently for 3–5 minutes, stirring frequently, until the sauce thickens into a luxurious, creamy consistency.
- Combine pasta and greens: Add the cooked pasta to the skillet, along with the baby spinach if using. Toss everything gently to coat the pasta and lobster evenly in the Alfredo sauce. Add lemon juice if desired for a touch of brightness.
- Finish & serve: Plate the pasta in warm bowls, topping with extra lobster chunks, more Parmesan, and freshly cracked black pepper. Serve immediately for maximum creaminess and indulgence.
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Swap lobster for cooked shrimp or crab meat for a more budget-friendly seafood twist.
- Use half-and-half instead of heavy cream for a lighter version; sauce will be slightly less rich.
- Add sun-dried tomatoes or roasted red peppers for extra color and flavor.
- Gluten-free pasta works perfectly if you want a gluten-free indulgence.
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