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Lobster Alfredo with Spinach Recipe

Lobster Alfredo with Spinach Recipe
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★★★★★

4.7 from 18 reviews

This Lobster Alfredo with Spinach recipe features succulent lobster tails tossed in a rich, creamy homemade Alfredo sauce with fresh spinach and fettuccine pasta. Elegant yet simple, this dish combines luxurious seafood flavor with creamy Parmesan goodness, perfect for a special dinner or entertaining guests.

Ingredients

Scale

For the Lobster

  • 2 lobster tails (6–8 oz / 170–225 g each), cooked and chopped
  • 1 tbsp butter

For the Alfredo Sauce

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste

For the Pasta

  • 8 oz (225 g) fettuccine or pasta of choice
  • 2 cups fresh spinach

Optional Garnish

  • Chopped parsley
  • Extra Parmesan cheese

Instructions

  1. Cook the pasta: Cook pasta according to package instructions until al dente. Drain well and set aside to keep warm.
  2. Prepare the lobster: If lobster tails are not pre-cooked, boil or steam them for 8–10 minutes until fully cooked. Chop the lobster meat into bite-sized pieces and toss gently with 1 tablespoon of butter for richness.
  3. Make the Alfredo sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in heavy cream and simmer gently for 2–3 minutes. Stir in grated Parmesan cheese and season with salt and pepper to taste, cooking until the sauce is smooth and slightly thickened.
  4. Combine pasta, lobster, and spinach: Add the cooked pasta and fresh spinach directly into the Alfredo sauce. Toss thoroughly to coat the pasta and wilt the spinach evenly. Gently fold in the lobster meat and cook for 1–2 minutes more to warm everything through.
  5. Serve: Plate the lobster Alfredo pasta and garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

  • Use fresh or frozen lobster tails; if frozen, thaw completely before cooking.
  • For a lighter version, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
  • If Parmesan is unavailable, Pecorino Romano cheese can be used as an alternative.
  • To save time, cooked lobster tails from seafood markets can be used directly.
  • Spinach adds freshness and color but can be substituted with kale or arugula.
  • Adjust garlic according to taste for a milder or stronger flavor.
  • Serve immediately as the sauce thickens upon standing.

Nutrition

Keywords: lobster alfredo, creamy pasta, seafood pasta, fettuccine with lobster, homemade Alfredo sauce, spinach pasta, easy lobster recipe

Find it online: https://maicook.com/lobster-alfredo-with-spinach-recipe-4/