Lobster and Spinach Pasta Toss

Name: Lobster and Spinach Pasta Toss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz linguine pasta; 1 lb lobster meat, cooked and chopped; 3 cups fresh spinach; 3 cloves garlic, minced; 2 tbsp olive oil; 1/4 cup white wine; 1/2 cup heavy cream; Salt and pepper, to taste; Fresh parsley, chopped, for garnish; Grated Parmesan cheese, for serving

Highlighted under: Fresh Baking Recipes

I absolutely love this Lobster and Spinach Pasta Toss! It’s a delightful combination of tender lobster meat, vibrant spinach, and perfectly cooked pasta. Whenever I make this dish, I'm transported to a coastal restaurant, enjoying the sea breeze. The savory garlic and butter sauce brings everything together beautifully, and the fresh herbs add that perfect finishing touch. It's a fantastic dish for special occasions or a comforting weeknight dinner, and I can't wait for you to try it!

Created by

Anna

Last updated on 2026-01-22T11:57:29.031Z

When I first experimented with this Lobster and Spinach Pasta Toss, I wanted to highlight the rich flavors of fresh seafood alongside vibrant greens. I found that using slightly undercooked pasta allows it to better absorb the sauce, creating a perfect marriage of flavors on your palate. The addition of a splash of white wine really brightens the dish and enhances the lobster's natural sweetness.

Over the years, I've always favored fresh lobster over frozen, as it offers that unbeatable taste and texture. A tip I've discovered is to sauté the spinach in the same pan as the lobster; it not only reduces cleanup but allows the flavors to meld beautifully. Trust me, this dish will impress anyone lucky enough to partake!

Why You'll Love This Recipe
Succulent lobster paired with nutritious spinach for a well-rounded meal
Garlic and butter sauce that elevates the dish to gourmet status
Quick and easy to make, perfect for weeknight dinners or special occasions

The Role of Lobster in the Dish

Using fresh lobster meat truly elevates this pasta dish. The sweet, tender meat of the lobster provides a delightful contrast to the earthy spinach and rich garlic cream sauce. When selecting your lobster, look for bright shells and a fresh sea scent, indicating that the meat is of high quality. If fresh lobster isn’t readily available, high-quality frozen lobster can also be used. Just make sure to thaw it properly in the refrigerator before cooking to maintain its texture.

It's important to chop the lobster into bite-sized pieces to ensure even distribution throughout the pasta. This way, each bite delivers the lovely flavor of the lobster rather than just relying on chunks left floating in the sauce. If you find that the lobster is overcooked, it can become rubbery. To prevent this, aim for just heating the lobster through when adding it to the skillet with the garlic.

Perfecting the Sauce

The garlic and butter sauce forms the backbone of this Lobster and Spinach Pasta Toss. Start by sautéing the minced garlic in olive oil until it becomes fragrant and slightly golden, which should take about 1 minute. This step is crucial—as burnt garlic can turn bitter, ruining the sauce. Additionally, the white wine deglazes the pan, lifting any flavorful bits stuck to the bottom, adding depth to the sauce.

When stirring in the heavy cream, allow it to simmer gently instead of boiling rapidly. This helps achieve a luscious, creamy texture without curdling. If the sauce appears too thick, gradually incorporate the reserved pasta water, which not only adjusts the consistency but also adds starchiness that helps the sauce cling to the pasta beautifully.

Serving and Storing Tips

This Lobster and Spinach Pasta Toss is best served immediately while it's warm and the sauce is glossy. To keep the dish restaurant-worthy, serve it in warmed bowls and top it off with fresh parsley and a generous shaving of Parmesan cheese. The herbs and cheese add an aromatic finish and a touch of saltiness that complements the dish perfectly.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat with a splash of extra cream or reserved pasta water to regain some of that creamy consistency. However, keep in mind that the texture of the lobster may continue to change upon reheating, so it’s best enjoyed fresh!

Ingredients

Gather the following ingredients for a delicious Lobster and Spinach Pasta Toss:

Ingredients

8 oz linguine pasta
1 lb lobster meat, cooked and chopped
3 cups fresh spinach
3 cloves garlic, minced
2 tbsp olive oil
1/4 cup white wine
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving

Instructions

Follow these steps to whip up a fantastic Lobster and Spinach Pasta Toss:

Cook the Pasta

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Sauté the Lobster and Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, then add the lobster meat, stirring to combine.

Add Spinach and Wine

Next, add the fresh spinach to the skillet along with the white wine. Cook until the spinach wilts, about 2-3 minutes.

Create the Sauce

Pour in the heavy cream and stir well. Let the mixture simmer for a few minutes, adding reserved pasta water as necessary to reach desired consistency. Season with salt and pepper.

Toss with Pasta

Finally, add the cooked linguine to the skillet and toss gently to combine all ingredients. Cook for an additional 1-2 minutes to heat through.

Serve

Serve hot, garnished with chopped parsley and grated Parmesan cheese on top!

Pro Tips

For an extra burst of flavor, add a squeeze of fresh lemon juice right before serving.

Ingredient Substitutions

If you're looking to make this recipe more accessible, you can easily substitute the lobster with shrimp or crab, which provide a similar texture and flavor profile. Shrimp only needs a few minutes to cook until they turn pink, making them a quick alternative. You can also opt for a plant-based protein, such as chickpeas or diced tofu, to maintain the dish’s protein content while catering to vegetarians.

In place of heavy cream, consider using half-and-half or a dairy-free cream alternative for a lighter version. Keep in mind that altering the cream may change the richness of the sauce, so taste and adjust seasonings like salt and pepper accordingly.

Making Ahead of Time

To save time during busy weeknights, you can prepare some elements of this dish ahead of time. The lobster can be cooked and chopped a day in advance, while the white wine and garlic sauce can be made early and held in the fridge. Just reheat the sauce on the stove over low heat before adding the cooked pasta and spinach.

If opting to prepare the entire dish in advance, I recommend slightly undercooking the pasta so that it doesn't become mushy when reheated. Mix in a little oil to prevent it from sticking while you store it in the fridge, and enjoy it within two days for the best flavor and texture.

Questions About Recipes

→ Can I use frozen lobster meat?

Yes, just make sure to thaw it thoroughly before cooking to retain the best texture.

→ What type of pasta works best for this recipe?

I recommend using linguine or fettuccine, as they hold the sauce well, but any pasta of your choice will do!

→ Is there a substitute for heavy cream?

You can use half-and-half or a dairy-free alternative if you prefer a lighter version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.