Creamy Lobster Alfredo Pasta

🍽️ How to Make It

1. Cook the Pasta:
   Bring a pot of salted water to a boil and cook the fettuccine until al dente. Stir occasionally so the strands stay separate and cook evenly. Once done, drain the pasta and set it aside, keeping it warm so it blends smoothly with the sauce later.
2. Sauté the Lobster:
   In a large skillet, melt the butter over medium heat. Add the chopped lobster and minced garlic, sautéing for 2–3 minutes. The lobster should warm through and the garlic should turn fragrant without browning. This step helps infuse the butter with a rich seafood aroma that becomes the base of the sauce.
3. Make It Creamy:
   Pour in the heavy cream and stir in the grated Parmesan cheese. Allow the mixture to simmer gently for 3–5 minutes until the sauce thickens and coats the back of a spoon. Keep the heat moderate to prevent the cream from scorching. Add salt and black pepper to season, adjusting gradually to balance the richness.
4. Bring It All Together:
   Add the baby spinach to the skillet, letting it wilt slightly to add freshness and colour. Add the cooked pasta and toss until each strand is evenly coated in the creamy sauce. If the sauce becomes too thick, a small splash of reserved pasta water can help loosen it while keeping the texture silky.
5. Finish & Serve:
   Optionally add a teaspoon of lemon juice to brighten the dish. Top with extra lobster pieces if set aside, and finish with additional Parmesan and freshly cracked black pepper. Serve immediately while the sauce is at its creamiest and the pasta is warm and glossy.

Serving Notes