Lobster Alfredo with Spinach

🦞 Lobster Alfredo with Spinach

⭐ What You’ll Love:

Creamy garlic Alfredo sauce, tender chunks of lobster, fresh spinach, and pasta all tossed together for a restaurant-style meal at home.

🔸 Ingredients:

For the Pasta:

8 oz fettuccine or linguine

Salt (for pasta water)

For the Lobster:

1 lb lobster tail meat (or pre-cooked lobster meat), cut into chunks

2 tbsp butter

2 cloves garlic, minced

Pinch of salt & pepper

Juice of ½ lemon

For the Alfredo Sauce:

2 tbsp butter

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/2 tsp garlic powder

2 cups fresh baby spinach

Salt & pepper to taste

---

🔸 Instructions:

1. Cook Pasta:

Boil pasta in salted water according to package directions. Drain and set aside. Reserve 1/4 cup pasta water.

2. Sauté Lobster:

In a large skillet, melt 2 tbsp butter over medium heat. Add garlic and lobster meat. Cook 3–5 minutes, until the lobster turns opaque and lightly golden. Squeeze in lemon juice. Remove from skillet and set aside.

3. Make Alfredo Sauce:

In the same skillet, melt 2 tbsp butter. Add cream and bring to a simmer. Stir in Parmesan and garlic powder. Let simmer gently for 3–4 minutes, stirring until thickened slightly.

4. Add Spinach:

Stir in spinach and cook for 1–2 minutes until wilted. Season with salt and pepper to taste.

5. Combine:

Add the cooked pasta and lobster to the sauce. Toss everything to coat well. If the sauce is too thick, add a splash of reserved pasta water.

🧄 To Serve:

Plate it up hot, garnish with more Parmesan and a crack of black pepper. Serve with warm bread or garlic toast on the side.