Lobster Alfredo with Spinach Recipe

Introduction

Lobster Alfredo with Spinach is a luxurious yet simple pasta dish that combines tender lobster meat with a rich and creamy Alfredo sauce. This comforting meal is perfect for a special dinner or whenever you want to treat yourself to something elegant and delicious.

Ingredients

• 12 oz fettuccine or linguine
• 1 lb cooked lobster meat, chopped
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp butter (for the sauce)
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp nutmeg (optional)
• Salt and black pepper, to taste (for the sauce)
• 2 cups fresh spinach leaves

Instructions

1. Step 1: Boil the pasta in salted water according to the package instructions until it’s al dente. Drain and set aside.
2. Step 2: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped lobster meat, season with salt and pepper, and sauté for 2-3 minutes until warmed through. Remove the lobster from the skillet and set it aside.
3. Step 3: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Step 4: Pour in the heavy cream and bring it to a gentle simmer.
5. Step 5: Stir in the grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
6. Step 6: Stir in the fresh spinach and cooked lobster, allowing the spinach to wilt slightly.
7. Step 7: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.
8. Step 8: Serve immediately, garnished with extra Parmesan cheese or fresh parsley if you like.

Tips & Variations

• Use fresh lobster if possible for the best flavor, or substitute with cooked crab meat for a twist.
• Add a squeeze of lemon juice to the sauce for a bright, fresh contrast.
• For a lighter version, replace heavy cream with half-and-half, but the sauce will be less rich.
• Wilt the spinach separately if you prefer it more tender or add other greens like kale for variety.

Storage

Store leftover lobster Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce and prevent it from thickening too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, frozen lobster meat works well. Thaw it completely in the refrigerator before cooking to ensure even heating.

What can I use if I don’t have fresh spinach?

You can substitute baby spinach or even frozen spinach (thawed and drained) if fresh isn’t available. Just add it towards the end to prevent overcooking.

Lobster Alfredo with Spinach Recipe

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★★★★★

4.5 from 132 reviews

• Author: lina
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Lobster Alfredo with Spinach is a luxurious creamy pasta dish featuring tender chunks of cooked lobster, fresh spinach, and a rich homemade Alfredo sauce made with garlic, heavy cream, and Parmesan cheese. Perfect for a special dinner or celebratory meal, this elegant recipe combines the delicate flavors of seafood with creamy, cheesy pasta for a comforting yet sophisticated meal.

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Ingredients

Scale 1x2x3x

Pasta

• 12 oz fettuccine or linguine
• Salt (for pasta water)

Lobster

• 1 lb cooked lobster meat, chopped
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and black pepper, to taste

Alfredo Sauce

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp nutmeg (optional)
• Salt and black pepper, to taste

Vegetables

• 2 cups fresh spinach leaves

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Instructions

1. Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain well and set aside.
2. Cook the Lobster: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped lobster meat, season with salt and pepper, and sauté for 2-3 minutes until warmed through. Remove the lobster from the skillet and set aside.
3. Make the Alfredo Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
4. Add Cheese and Seasonings: Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg if using.
5. Add Spinach and Lobster: Stir in the fresh spinach and cooked lobster, allowing the spinach to wilt slightly in the sauce.
6. Combine with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated with the creamy Alfredo sauce.
7. Serve: Serve immediately, garnished with extra Parmesan cheese or fresh parsley if desired.

Notes

• Use pre-cooked lobster meat to simplify preparation and shorten cooking time.
• For a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be less rich.
• If fresh spinach is unavailable, baby spinach or frozen spinach (thawed and drained) can be substituted.
• Ensure pasta is cooked al dente to maintain texture when tossed with sauce.
• To elevate presentation, garnish with chopped fresh parsley or additional Parmesan cheese before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Lobster Alfredo, Creamy Lobster Pasta, Seafood Alfredo, Spinach Alfredo, Italian Pasta Recipe, Lobster Recipe, Dinner Pasta