Lobster Spinach Fettuccine Recipe
Fresh fettuccine, 1/4 pound of lobster, baby spinach and diced plum tomatoes, tossed in a lobster cream
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Ingredients
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Pasta
Lobster and Vegetables
Lobster Cream Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fresh fettuccine and cook according to package instructions, usually about 3-4 minutes, until al dente. Drain and set aside.
Lobster Cream Sauce
- 2
Make the Cream Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and lobster stock, stirring to combine. Bring to a gentle simmer.
- 3
Add the Cheese and Seasonings
Once the mixture is simmering, add the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the cheese is melted and the sauce is smooth.
- 4
Combine and Serve
- 5
Combine Fettuccine with Sauce
Add the cooked fettuccine to the skillet with the lobster cream sauce. Toss gently to coat the pasta evenly with the sauce.
- 6
Serve
Divide the Lobster Spinach Fettuccine among plates, and garnish with additional grated Parmesan cheese if desired. Serve immediately.