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Lobster Spinach Alfredo

Lobster Spinach Alfredo

Indulge in the rich flavors of Lobster Spinach Alfredo. This creamy, luxurious dish is perfect for special occasions or a gourmet dinner at home. Easy to make and unforgettable to taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g fettuccine, linguine, or tagliatelle
  • 400 g lobster tails, cooked and shelled
  • 2 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 150 g fresh spinach
  • 250 ml heavy cream
  • 100 g grated Parmesan cheese
  • 50 g butter
  • 1 teaspoon lemon extract or fresh lemon juice
  • to taste salt and pepper

Equipment

  • Large pot
  • Skillet or frying pan
  • Wooden spoon or spatula
  • Colander
  • Measuring spoons

Method
 

  1. Boil salted water in a large pot and cook pasta until al dente; drain and reserve half a cup of pasta water.
  2. In a skillet, melt 2 tablespoons of butter over medium heat, add sliced garlic, and sauté until fragrant.
  3. Stir in lobster pieces to warm them, then remove from the pan and set aside.
  4. In the same skillet, melt 50 grams of butter, then add heavy cream and simmer gently.
  5. Stir in grated Parmesan cheese, seasoning with salt, pepper, and lemon juice until the sauce is smooth.
  6. Add fresh spinach and let it wilt, then return the lobster and cooked pasta to the pan.
  7. Mix everything together, adding reserved pasta water to loosen the sauce as needed.
  8. Serve hot, garnished with extra Parmesan and parsley, and enjoy!

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 25IUVitamin C: 20mgCalcium: 30mgIron: 10mg

Notes

High-quality ingredients are key—use fresh lobster, real Parmesan, and full-fat cream for the best results. Don’t skip the lemon juice; it brightens the dish. Leftovers can be stored in an airtight container for up to three days; reheat gently. For a lighter version, consider using half-and-half or coconut milk instead of heavy cream. If you can’t find lobster, shrimp makes a great substitute, or use mushrooms for a vegetarian option. Enjoy!
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