Lobster Alfredo with Spinach 

Ingredients

For the Lobster

• 1 lb (450 g) cooked lobster meat, chopped
• 1 tablespoon butter
• Salt and black pepper, to taste

For the Alfredo Sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste

For the Pasta & Spinach

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

Optional Garnish

• Chopped fresh parsley
• Extra grated Parmesan cheese

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

2. Sauté the Lobster

In a large skillet over medium heat, melt 1 tablespoon butter. Add chopped lobster meat, season lightly with salt and pepper, and sauté for 2–3 minutes until warmed through. Remove lobster from the skillet and set aside.

3. Prepare the Alfredo Sauce

In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

4. Add Spinach

Stir the chopped spinach into the sauce and cook for 1–2 minutes, until wilted.

5. Combine Pasta and Lobster

Add the cooked pasta and sautéed lobster back into the skillet. Toss gently until everything is evenly coated in the Alfredo sauce.

6. Serve

Divide pasta among plates, garnish with parsley or extra Parmesan if desired, and serve immediately.