Lobster Florentine

Servings 2


  • Deep Sauté Pan w/ Lid


  • 2 Lobsters Split & Cleaned
  • 1 bag Spinach
  • 2 T Olive Oil
  • 4 oz Cream Cheese
  • 3 cloves Garlic minced
  • c Pine Nuts toasted


  • Set oven to Broil.
    Put rack second row from top.
  • Cover baking sheet with aluminum foil, dull side up.
  • Rinse and dry lobsters. Place on foil-lined baking sheet meat side down.
  • Add oil to sauté pan.
  • Once oil is heated, add spinach and cover with lid for 2 minutes.
  • Open lid and stir, making sure top spinach is on bottom and vice versa. Cook for 2 minutes.
  • While spinach is cooking, place lobsters in the oven for 4-6 minutes.
  • Add garlic to spinach in sauté pan, cook for 1 minute.
  • Add cream cheese to pan, wait a minute for cheese to melt, then stir until spinach is coated and all cheese is melted.
  • Add pine nuts, stir, and remove pan from heat.
  • Remove lobsters from oven, carefully turn so meat side is up.
  • Equally fill head portions of lobsters with creamed spinach.
  • Bake lobsters in oven for 2-3 minutes.
  • Plate & Serve

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