Description
This Creamy Tuscan Lobster Pasta is a luxurious dish featuring succulent lobster meat, sun-dried tomatoes, spinach, and garlic-Parmesan cream sauce over perfectly cooked pasta. With its rich, buttery flavor and elegant presentation, this dish is perfect for date nights, special occasions, or whenever you crave a taste of indulgence!
Ingredients
Units
Scale
For the Pasta:
- 12 oz (340g) pasta (linguine, fettuccine, or pappardelle work best)
- 1 tablespoon salt (for boiling water)
For the Lobster:
- 2 lobster tails (about 8–10 oz total, or 1 cup cooked lobster meat)
- 2 tablespoons butter (for searing lobster)
- 1 teaspoon garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon lemon juice
For the Creamy Tuscan Sauce:
- 2 tablespoons butter (or olive oil)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup sun-dried tomatoes (chopped, oil-packed is best)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup chicken broth (or seafood broth for extra depth)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (or kale, chopped)
For Garnish (Optional):
- Extra Parmesan cheese
- Fresh basil or parsley
- Lemon wedges
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside, reserving ½ cup pasta water for the sauce.
2. Cook the Lobster
- Using kitchen scissors, cut lobster tails down the middle and remove the meat. Chop into bite-sized pieces.
- Heat butter in a large skillet over medium heat.
- Add garlic, red pepper flakes, salt, and black pepper. Sauté for 30 seconds.
- Add lobster pieces and cook for 3-4 minutes until opaque and tender.
- Drizzle with lemon juice and transfer to a plate.
3. Make the Creamy Tuscan Sauce
- In the same pan, melt butter and sauté garlic and sun-dried tomatoes for 1 minute.
- Pour in chicken broth, heavy cream, Italian seasoning, salt, and black pepper. Simmer for 3-5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted, then add fresh spinach and cook until wilted.
4. Combine & Serve
- Add the cooked pasta to the sauce, tossing to coat.
- Gently fold in the cooked lobster, adding reserved pasta water if needed for extra creaminess.
- Garnish with extra Parmesan, fresh basil, and lemon wedges.
5. Enjoy! 🍝🦞
- Serve hot with garlic bread or a fresh side salad for a complete meal!
Notes
- No lobster? Swap for shrimp, scallops, or crab meat.
- Want extra richness? Add ¼ cup white wine when making the sauce.
- Prefer a smoky twist? Use smoked paprika in the sauce.