Lobster Alfredo with Spinach
Ingredients:

For the Pasta and Lobster:

1 lb (450g) cooked lobster meat, chopped

8 oz (225g) fettuccine or pasta of choice

2 tbsp olive oil

Salt and black pepper, to taste

For the Alfredo Sauce:

3 tbsp unsalted butter

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

½ tsp nutmeg (optional)

Salt and black pepper, to taste

For the Spinach:

2 cups fresh spinach

1 tbsp olive oil

For Garnish:

Fresh parsley, chopped

Extra Parmesan cheese

Instructions:

1. Cook the Pasta:

Cook pasta according to package instructions. Drain and set aside, reserving ½ cup pasta water.

2. Sauté the Spinach:

Heat 1 tbsp olive oil in a skillet over medium heat.

Add spinach and sauté until just wilted, about 1–2 minutes. Remove and set aside.

3. Cook the Lobster (if not pre-cooked):

If using raw lobster tails, steam or boil until cooked, about 8–10 minutes. Chop into bite-sized pieces.

4. Make the Alfredo Sauce:

In a large skillet, melt butter over medium heat.

Sauté garlic for 30 seconds until fragrant.

Stir in heavy cream and bring to a gentle simmer.

Gradually add Parmesan cheese, stirring until smooth.

Season with salt, pepper, and nutmeg.

5. Combine:

Add cooked pasta, lobster, and sautéed spinach to the sauce.

Toss everything together, adding reserved pasta water if needed to loosen the sauce.

6. Serve:

Plate the pasta, garnish with fresh parsley and extra Parmesan, and serve immediately.