Creamy Lobster Alfredo Pasta (Print Version)
Indulge in rich lobster, Parmesan, and creamy sauce tossed with pasta for a luxurious seafood meal.
# Ingredients:
→ Pasta
01 -
225 grams fettuccine or linguine
→ Seafood
02 -
2 lobster tails or 1 cup (150 grams) cooked lobster meat, chopped
→ Dairy
03 -
2 tablespoons (28 grams) unsalted butter
04 -
240 milliliters heavy cream
05 -
60 grams grated Parmesan cheese
06 -
Extra Parmesan cheese for serving
→ Aromatics
07 -
3 garlic cloves, minced
→ Vegetables
08 -
1 cup (30 grams) baby spinach, optional
→ Seasoning
09 -
Salt, to taste
10 -
Freshly cracked black pepper, to taste
11 -
Extra black pepper for serving
12 -
1 teaspoon (5 milliliters) lemon juice, optional
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
Plate the pasta and top with extra lobster pieces, Parmesan cheese, and freshly cracked black pepper. Serve immediately while hot.
# Notes:
01 -
For optimal flavor, use freshly grated Parmesan and avoid overheating the cream sauce to prevent separation.
02 -
Spinach adds color and a subtle earthiness, balancing the richness of the sauce. Feel free to omit or substitute with chopped parsley.