Lobster Alfredo with Spinach
Description:
Indulge in a restaurant-quality dish at home with this Lobster Alfredo with Spinach. Tender lobster chunks are tossed in a creamy, garlicky Alfredo sauce, perfectly coating fettuccine pasta and fresh spinach. Rich, decadent, yet balanced with the freshness of spinach, this dish is ideal for special occasions or a luxurious weeknight dinner.
Servings: 2–3
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Pasta and Lobster:
200g (7 oz) fettuccine or linguine pasta
250g (8–9 oz) cooked lobster meat, chopped into bite-sized pieces
2 cups fresh baby spinach
For the Alfredo Sauce:
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese (plus extra for garnish)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (adjust to taste)
1/8 teaspoon nutmeg (optional, adds warmth)
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente.
Drain, reserving 1/2 cup of pasta water, and set aside.
Prepare the Alfredo Sauce:
Add minced garlic and sauté for 30–60 seconds until fragrant, but not browned.
Pour in heavy cream and bring to a gentle simmer.
Reduce heat to low, stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and nutmeg (if using).
If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
Add Spinach and Lobster:
Stir in the fresh spinach and cook until just wilted (1–2 minutes).
Gently fold in lobster pieces, cooking just until heated through (do not overcook to avoid rubbery lobster).
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet and toss to coat evenly with sauce.
Adjust seasoning as needed.
Serve:
Plate immediately, garnishing with extra Parmesan, chopped parsley, and a squeeze of lemon if desired.
Tips for Success:
Use freshly grated Parmesan; pre-grated cheese may not melt as smoothly.
Cook lobster gently; overcooking makes it tough.
For extra richness, you can finish the sauce with a teaspoon of butter at the end.
Nutrition (Approximate per serving):
Calories: 580 kcal
Protein: 35g
Fat: 38g
Carbohydrates: 32g
Question & Answer Section:
Q1: Can I use frozen lobster?
A1: Yes! Thaw it completely before adding to the sauce. Cook only until warmed through to prevent toughness.
Q2: Can I make this dish ahead of time?
A2: Alfredo sauce can be made ahead, but lobster is best cooked fresh. Reheat gently over low heat, adding extra cream if needed.
Q3: Can I substitute spinach with other greens?
A3: Absolutely! Baby kale, arugula, or Swiss chard can be used. Add them at the same stage as spinach.
Q4: Can I use a different pasta?
A4: Yes, fettuccine is traditional, but linguine, tagliatelle, or even penne will work.
Q5: How do I make the sauce lighter?
A5: Substitute half-and-half for heavy cream and reduce butter slightly. The flavor will be lighter but still delicious.