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.
Servings 2 servings
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!
Notes
STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 1-2 days.
OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
GREENS: If preferred, you can always substitute Spinach with Kale, Broccoli, or your favorite greens.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 Tbsp chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic.
DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly) and add 1 Tbsp of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.