Description

This Creamy Tuscan Lobster Pasta is rich, decadent, and bursting with flavor. Tender lobster meat is tossed with al dente pasta in a creamy garlic parmesan sauce, infused with sun-dried tomatoes, spinach, and Italian herbs. Perfect for a romantic dinner or a special occasion, this dish is sure to impress with its luxurious taste and beautiful presentation.

Ingredients

Units Scale

12 oz fettuccine or linguine pasta
2 lobster tails (about 8 oz each), meat removed and chopped
2 tbsp olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1/2 cup sun-dried tomatoes (in oil), drained and sliced
1 cup cherry tomatoes, halved
2 cups fresh baby spinach
1 cup heavy cream
1/2 cup chicken broth or seafood stock
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 tbsp butter
Fresh basil, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Lobster:
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the lobster meat, season with salt and pepper, and cook for 3–4 minutes until just opaque and cooked through. Remove from the skillet and set aside.
Make the Sauce:
In the same skillet, add the remaining olive oil and butter. Sauté the onion until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the Vegetables:
Stir in the sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until softened. Add the spinach and cook until wilted.
Create the Creamy Base:
Pour in the chicken broth (or seafood stock) and bring to a simmer. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer gently until the sauce thickens slightly, about 4–5 minutes.
Combine Everything:
Add the cooked pasta and lobster meat to the skillet. Toss to coat in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Season & Serve:
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil and a squeeze of lemon juice. Serve warm with extra Parmesan on the side.

Notes

For extra flavor, you can sauté the lobster shells with the onions before adding the broth to enhance the seafood taste, then remove them before adding the cream.
Substitute shrimp or scallops if lobster isn’t available.
Add more red pepper flakes for extra heat.