First Step: COOK THE PASTA

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine (or your preferred pasta) and cook according to the package instructions, usually about 8-10 minutes, until al dente.

2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta cooking water. This starchy water can be used later to adjust the consistency of the sauce.

3. Drain the Pasta: Drain the pasta and set aside, reserving the pasta water for later use.

Second Step: COOK THE LOBSTER

1. Prepare the Lobster: If using fresh lobster tails, begin by cutting through the top of the lobster shell with kitchen scissors or a sharp knife. Gently pull apart the shell, and using a fork or your fingers, lift the lobster meat out of the shell while keeping it attached at the base. If using frozen lobster tails, make sure they are completely thawed before proceeding.

2. Season the Lobster: Rub the lobster meat with olive oil, minced garlic, smoked paprika, salt, and pepper. This seasoning will add flavor to the lobster and help it cook evenly.

3. Cook the Lobster: Heat a large skillet over medium heat and add a tablespoon of olive oil. Place the lobster tails in the skillet and cook for about 4-5 minutes per side, or until the lobster meat is opaque and fully cooked. Once cooked, remove the lobster from the skillet and set it aside to cool. After it cools slightly, chop the lobster meat into bite-sized pieces.

Third Step: MAKE THE CREAMY TUSCAN SAUCE

1. Sauté the Onion and Garlic: In the same skillet you used for the lobster, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

2. Add the Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes, allowing them to warm up and infuse the sauce with their rich, tangy flavor.

3. Add the Liquids: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens slightly.

4. Season the Sauce: Add the Italian seasoning, lemon juice, and red pepper flakes (if using). Stir to combine. Taste the sauce and adjust the seasoning with salt and pepper, if necessary.

5. Add the Spinach: Stir in the fresh spinach and cook for 1-2 minutes until the spinach wilts down and incorporates into the sauce.

6. Finish the Sauce: Stir in the grated Parmesan cheese, allowing it to melt into the sauce and add richness and flavor.

Fourth Step: COMBINE THE PASTA, LOBSTER, AND SAUCE

1. Add the Pasta: Add the drained pasta to the skillet with the creamy Tuscan sauce. Toss the pasta in the sauce, making sure the noodles are evenly coated. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

2. Add the Lobster: Gently fold the chopped lobster meat into the pasta and sauce, taking care not to break the lobster into small pieces.

3. Simmer Together: Let the pasta, lobster, and sauce cook together for an additional 2-3 minutes to ensure everything is heated through and the flavors meld together.

Fifth Step: SERVE AND GARNISH

1. Plate the Pasta: Divide the creamy Tuscan lobster pasta among plates, ensuring that each serving gets an ample amount of lobster and sauce.

2. Garnish: Sprinkle with freshly grated Parmesan cheese and chopped parsley for a fresh, colorful touch. You can also serve with lemon wedges on the side for a burst of citrus to brighten up the dish.

3. Serve Immediately: Creamy Tuscan Lobster Pasta is best enjoyed right away while the sauce is creamy and the lobster is tender.