Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: In another pot, bring water to a boil and add the lobster tails. Cook for 8-10 minutes until the shells turn bright red. Remove, let cool slightly, then cut the meat into bite-sized chunks.
Step 3: In a large skillet, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant.
Step 4: Pour in the heavy cream and milk, stirring constantly. Bring the mixture to a gentle simmer and cook for 2-3 minutes.
Step 5: Reduce heat to low and gradually stir in the Parmesan cheese until fully melted and smooth. Season with salt, black pepper, red pepper flakes, and Italian seasoning.
Step 6: Add the fresh spinach to the sauce and stir until wilted, about 1-2 minutes.
Step 7: Gently fold in the cooked lobster pieces and the drained pasta, tossing to coat evenly. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
Step 8: Divide into serving bowls and garnish with fresh parsley and extra black pepper if desired. Serve immediately.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the pasta will continue to absorb sauce as it sits, so it may be thicker when reheated.
To reheat, gently warm the pasta in a skillet over medium-low heat, stirring occasionally. Add a splash of milk or cream if needed to restore the sauce’s creamy consistency.
This dish is best enjoyed fresh, but leftovers work well for a quick lunch the next day. Avoid freezing, as the cream sauce and delicate lobster meat don’t freeze well.
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