Creamy Lobster Spinach Linguine

This Creamy Lobster Spinach Linguine recipe is a real special dish for the summer and many seasons ahead. The perfect easy weeknight meal on any given day for the entire family. Based with a delicious creamy tuscan parmesan sauce and paired with gluten-free linguine, which all works amazingly with the addition of spinach. Plus, who doesn’t like a nicely topped lobster tail to bring everything together, right? Truly a comforting recipe with every bite. 

Creamy Lobster Spinach Linguine

INGREDIENTS

• 2 large Lobster tails
• 1 (12 oz.) pack Linguine pasta, Gluten-Free (I use Bionaturae Organic)
• 2 Tbsps Extra virgin olive oil (I use California Olive Ranch)
• 1 cup organic chicken stock, low-sodium (I use Pacific Foods)
• 1 cup organic heavy cream (I use Organic Valley)
• 1 cup grated parmesan cheese + more if desired!
• 1/4 cup dry white wine
• 4 garlic cloves, minced
• 1-2 cups organic spinach
• 1 cup grape tomatoes, sliced (optional)

Spices + Herbs:

• 2 tsps dried oregano (I use McCormick Spice)
• 2 tsps dried basil (I use McCormick Spice)
• 1 tsp black pepper (I use McCormick Spice)
• 1/2 tsp sea salt (I use McCormick Spice)
• 1 tsp red pepper flakes  (I use McCormick Spice)
• 2 tsps garlic powder  (I use McCormick Spice)
• 2 tsps dried parsley (I use McCormick Spice)

Butter Mixture:

• 1 cup unsalted butter, melted (I use Land O' Lakes)
• 1 tsp smoked paprika (I use McCormick Spice)
• 1 tsp garlic powder (I use McCormick Spice)
• 1 tsp dried parsley (I use McCormick Spice)

INSTRUCTIONS

• Preheat your oven to 400 degrees Fahrenheit and prepare a medium skillet or baking sheet.
• To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. **NOTE: This allows the lobster meat to fully cook through with shell blocking it.**
• Add lobster tails to pan and generously brush tops of lobster meat with butter mixture and bake everything for 15-20 minutes or so.
• In the meantime, cook the linguine pasta according to the packaging (about 8-11 minutes) and drain. Set aside.
• In a large skillet, add olive oil over medium-high heat and add garlic cloves, cooking until translucent and fragrant, about 2-3 minutes.
• Add the white wine, chicken stock, and heavy cream, whisking everything together well. Let it begin to bubble. Now, add in seasonings and continue to whisk until well combined. 
• Reduce the heat to low so that everything simmers for 5 minutes or so. 
• Add parmesan cheese and continue to whisk until cheese completely melts and sauce becomes nice and creamy. 
• Lastly, add in the spinach and let cook for another minute or 2, until spinach softens and wilts. 
• Add in pasta and toss everything together until full coated. Remove from heat.
•  Once lobster is cooked through, remove from oven and let cool slightly. 
• To serve immediately, add pasta to a bowl and top with lobster tail. Brush additional butter mixture to top of lobster tail and enjoy!
• Bon Appetit

https://www.orchidsandsweettea.com/creamy-lobster-spinach-linguine/