Step-by-Step Preparation

First Step: Prepare the Lobster

1. Cook the Lobster: If you’re using live lobster tails, begin by bringing a large pot of water to a boil. Add a pinch of salt to the water, then drop the lobster tails in. Boil the lobster tails for about 6-8 minutes or until the shells turn bright red and the meat is opaque and firm. If using pre-cooked lobster, skip this step and simply chop the lobster meat into bite-sized pieces.
2. Peel and Chop the Lobster: Once the lobster tails are cooked, remove them from the shell and chop the meat into bite-sized pieces. Set aside.

Second Step: Cook the Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions, usually around 9-10 minutes, until the pasta is al dente. Drain the pasta and set aside, reserving about 1 cup of pasta water to help thin the sauce if needed.

Third Step: Prepare the Sauce

1. Sauté the Garlic and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic. Add the chopped sun-dried tomatoes and cook for another 2 minutes until they soften.
2. Add the Cream: Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Bring the mixture to a simmer over medium heat, allowing it to thicken slightly. This should take about 4-5 minutes.
3. Stir in the Parmesan Cheese: Gradually add the grated Parmesan cheese to the sauce, stirring continuously until the cheese melts and the sauce becomes creamy and smooth.
4. Season the Sauce: Add the dried oregano, dried basil, salt, and pepper to taste. Adjust the seasonings as needed. Let the sauce simmer on low heat while you prepare the lobster.

Fourth Step: Cook the Lobster

1. Sauté the Lobster: In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped lobster meat, seasoning with paprika, garlic powder, cayenne pepper, and a squeeze of lemon juice. Sauté the lobster for 3-4 minutes until it’s lightly golden and cooked through. Remove from the heat.

Fifth Step: Combine the Pasta, Sauce, and Lobster

1. Combine the Pasta and Sauce: Add the cooked fettuccine pasta to the sauce in the skillet. Toss the pasta to coat it evenly with the creamy sauce. If the sauce seems too thick, add some reserved pasta water, a little at a time, to achieve your desired consistency.
2. Add the Spinach: Stir in the fresh spinach and allow it to wilt into the sauce. This should take about 2-3 minutes. The spinach adds a pop of color and freshness to the dish.
3. Add the Lobster: Finally, add the sautéed lobster to the pasta and toss everything together gently. The lobster should be well-distributed throughout the pasta, and the sauce should coat every bite.

Final Step: Garnish and Serve

1. Garnish the Pasta: Transfer the creamy Tuscan lobster pasta to serving plates. Sprinkle with fresh parsley and additional grated Parmesan cheese, if desired.
2. Serve and Enjoy: Serve immediately while the pasta is hot and creamy. Pair with a light salad or a crusty baguette for the perfect meal.