Name: Creamy Lobster Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces dry fettuccine or linguine; 2 pieces lobster tails or 1 cup cooked lobster meat, chopped; 2 tablespoons unsalted butter; 1 cup heavy cream (or half-and-half for a lighter option); 1/2 cup grated Parmesan cheese (fresh preferred); 3 cloves garlic, minced; 1 cup baby spinach (optional); 1 teaspoon lemon juice (optional); Salt, to taste; Freshly cracked black pepper, to taste; Extra Parmesan cheese, for serving

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Introduction

Treat yourself to a luxurious feast with this creamy Lobster Alfredo Pasta. Rich, velvety sauce meets tender lobster and perfectly cooked pasta, creating an irresistible dinner that’s surprisingly easy to make at home.

A white bowl holds a creamy pasta dish with three main layers: the bottom layer is wide, flat fettuccine noodles in a light yellow color covered in a thick, smooth cream sauce; the middle layer has bright green spinach leaves partially submerged in the sauce; the top layer features chunks of red and white lobster pieces seasoned with black pepper, with visible steam rising from the dish. The pasta and sauce have a slightly glossy texture, and the pepper flakes provide small dark specks across the surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dry fettuccine or linguine (choose your favorite)
2 pieces lobster tails or 1 cup cooked lobster meat (chopped)
2 tablespoons unsalted butter (adds richness)
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup grated Parmesan cheese (fresh preferred)
1 cup baby spinach (optional)
3 cloves garlic (minced)
Salt to taste
Freshly cracked black pepper to taste
1 teaspoon lemon juice (optional)
Extra Parmesan cheese (for serving)

Instructions

Step 1: Fill a large pot with salted water and bring it to a boil. Add the fettuccine or linguine and cook until al dente, about 10 to 12 minutes. Drain the pasta and set it aside.
Step 2: In a large skillet over medium heat, melt the unsalted butter. Add the chopped lobster and minced garlic, sautéing for 2 to 3 minutes until fragrant.
Step 3: Lower the heat to medium-low and pour in the heavy cream. Stir in the grated Parmesan cheese gently, allowing the sauce to simmer for 3 to 5 minutes until thick and creamy.
Step 4: If using, add the baby spinach along with the drained pasta to the skillet. Toss everything together to coat the pasta evenly with the luscious sauce.
Step 5: Taste the dish and season with salt, freshly cracked black pepper, and lemon juice if desired.
Step 6: Serve the pasta hot, topped with extra lobster pieces, Parmesan cheese, and a sprinkle of cracked black pepper.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half and reduce butter slightly without compromising richness.
Add a pinch of red pepper flakes for a subtle kick.
Use freshly grated Parmesan for a more intense, fresh flavor.
Swap baby spinach for asparagus tips or peas for a different green vegetable option.

Storage

Store leftover Lobster Alfredo Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to restore the sauce’s creaminess. Avoid microwaving at high heat to prevent the sauce from separating.

How to Serve

A close-up view of a white bowl filled with creamy fettuccine pasta, where the flat, wide noodles create the base layer with a smooth, glossy texture in pale yellow. On top, there are large chunks of bright orange-red lobster meat with a moist, slightly shiny surface, scattered evenly. Dark green spinach leaves are mixed in, adding a soft, leafy texture amid the pasta. The creamy white sauce coats the pasta and lobster, speckled with coarse black pepper, adding a hint of contrast and seasoning. Steam rises gently from the dish, highlighting its warmth. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster for this recipe?

Yes, frozen lobster is a convenient alternative. Thaw it completely before cooking and drain any excess liquid to avoid watering down the sauce.

Is there a substitute for Parmesan cheese?

You can substitute Parmesan with Pecorino Romano or Asiago for a similar salty, nutty flavor. Just use the same amount as called for in the recipe.