Directions
-
Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the fettuccine and cook according to package directions until al dente. Drain the pasta in a colander and set aside.
-
Sauté the Lobster: In a large skillet, melt the butter over medium heat. Add the chopped lobster and minced garlic, stirring occasionally. Sauté for about 2–3 minutes until the lobster is opaque and the garlic is fragrant. The tremendous aroma will fill your kitchen.
-
Make It Creamy: Stir in the heavy cream and the grated Parmesan cheese. Continue to simmer gently for 3–5 minutes, allowing the sauce to thicken slightly. The cream should cook down to a luscious consistency.
-
Bring It All Together: Add the cooked pasta into the skillet, followed by the baby spinach if using. Toss everything gently to coat the pasta in the creamy sauce. You’ll see the spinach wilting beautifully, adding color and nutrition.
-
Finish & Serve: To complete your dish, top it off with extra lobster chunks, a sprinkle of Parmesan, and a dash of freshly cracked black pepper. Serve hot, garnished with lemon juice if desired for an added zing.
Continue reading on the next page 👇👇