Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the fettuccine or linguine according to package instructions until al dente.

3. Reserve 1/2 cup pasta water, then drain the pasta and set aside.

Step 2: Prepare the Lobster

1. If using raw lobster tails, steam or boil them for 6-8 minutes until fully cooked.

2. Allow to cool slightly, then chop the lobster meat into bite-sized pieces.

3. If using pre-cooked lobster meat, simply chop it and set aside.

Step 3: Make the Alfredo Sauce

1. In a large skillet over medium heat, melt butter.

2. Add minced garlic and sauté for 1-2 minutes until fragrant.

3. Pour in heavy cream and whole milk, whisking to combine.

4. Bring to a gentle simmer, then reduce heat to low.

5. Add Parmesan cheese and cream cheese, whisking until the sauce is smooth and creamy.

6. Season with salt, pepper, and paprika.

7. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

Step 4: Combine Lobster and Pasta

1. Add the chopped lobster meat to the Alfredo sauce, stirring gently to coat.

2. Add the cooked pasta and toss to combine, ensuring every strand is well-coated with the sauce.

3. If desired, add baby spinach and sun-dried tomatoes at this point.

Step 5: Garnish & Serve

1. Remove the skillet from heat and sprinkle fresh parsley over the pasta.

2. Serve immediately with lemon wedges on the side for a burst of brightness.

3. Garnish with additional Parmesan cheese and a dash of paprika for extra flavor.