Description
This Creamy Tuscan Lobster Pasta features succulent lobster tails tossed with fettuccine in a rich and velvety sauce made with heavy cream, sun-dried tomatoes, garlic, spinach, and Parmesan cheese. A luxurious and comforting dish perfect for a special dinner or entertaining guests.
Ingredients
Scale
Seafood
- 2 lobster tails (about 1 lb total), cooked and meat removed, chopped
Pasta
- 8 oz fettuccine pasta
Sauce
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the lobster: Boil fresh lobster tails in salted water for 5-7 minutes until cooked through. Remove the meat from the shells and chop into bite-sized pieces.
- Cook the pasta: Bring a large pot of salted water to boil and cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Sauté aromatics and vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped sun-dried tomatoes and cook for 2-3 minutes until softened. Stir in the fresh spinach and cook until wilted.
- Make the cream sauce: Pour in the heavy cream, add Italian seasoning, and season with salt and pepper. Simmer the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly.
- Combine pasta, lobster, and sauce: Add the cooked fettuccine and chopped lobster meat to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish with cheese and serve: Stir in grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh basil or parsley if desired.
Notes
- For best flavor, use fresh lobster tails, but cooked lobster from the store can also work.
- Reserve pasta water carefully, as it helps thin the sauce without diluting flavor.
- Use good quality Parmesan cheese for optimal taste and creaminess.
- Sun-dried tomatoes add a pleasant tang and depth; you can substitute with roasted red peppers if desired.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay.
