Lobster Alfredo with Spinach 🦞🍝🥬
Ingredients (2–3 servings):
For the Pasta:

200 g (7 oz) fettuccine or pasta of choice

Salt, for boiling water

For the Lobster:

2 lobster tails

2 tablespoons unsalted butter

Salt and black pepper, to taste

For the Alfredo Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg (optional)

Salt and black pepper, to taste

2 cups fresh spinach

Instructions
1. Cook the Lobster

Preheat oven to 200°C (400°F).

Split lobster tails in half lengthwise, season with salt and pepper, and bake 12–15 minutes until meat is opaque.

Remove meat from shells and cut into bite-sized pieces. Set aside.

2. Cook the Pasta

Boil pasta in salted water according to package instructions. Drain and set aside, reserving 1/4 cup pasta water.

3. Make the Alfredo Sauce

In a large skillet, melt butter over medium heat.

Add garlic and sauté 1–2 minutes until fragrant.

Pour in heavy cream and simmer 3–4 minutes.

Stir in Parmesan cheese and nutmeg (if using). Season with salt and pepper.

Add spinach and cook until just wilted.

4. Combine

Toss cooked pasta and lobster meat with the Alfredo sauce.

Add a little reserved pasta water if needed to loosen the sauce.

5. Serve

Plate and garnish with extra Parmesan and fresh parsley if desired.