Lobster Fettuccine in Herbed Cream Sauce
This Lobster Fettuccine in Herbed Cream Sauce is a restaurant-style dish that's perfect for a celebratory, special occasion dinner but easy enough for a delicious weekend meal.
Servings: 4
Calories: 954kcal
Cost: $35
Equipment
- saucepan
- deep skillet
Ingredients
- 12 ounces fettuccine pasta
- 1 Tablespoon olive oil
- 14 ounces lobster meat 2 lobster tails and one package of lobster claw and knuckle meat from Chef’s Vault
- ½ cup red onion finely chopped
- ½ cup red bell pepper finely chopped
- 3/4 cup white wine Yalumba Y Series Viognier
- 1 medium clove of garlic minced
- 2 cups heavy cream whipping cream
- 2 sprigs fresh tarragon leaves chopped finely
- 4 sprigs fresh thyme two whole and one with leaves chopped finely
- 4 sprigs fresh Italian parsley chopped finely
- lemon zest
- ½ cup grated Parmesan cheese divided
- extra herbs for garnish
- ¼ teaspoon salt
- freshly ground pepper
Instructions
- Bring wine and two sprigs of thyme to a simmer in a saucepan. Place lobster tails and meat in wine (adding enough water to cover the meat), cover and poach for 3 minutes or until done. Lobster should turn a bright red colour.
- Remove the pieces of lobster with a slotted spoon. When the lobster has cooled enough to handle, remove lobster meat from shell and chop the meat into bite-sized pieces. Pour the wine cooking liquid through a strainer into a cup, discarding the thyme.
- Heat olive oil in a deep skillet over medium heat.
- Add the finely chopped red onion and red pepper, minced garlic, finely chopped herbs (reserving half the herbs for garnish), salt and a few turns of freshly grated pepper. Sauté until the onion softens but is not browned.
- Add 1/2 cup of the strained white wine liquid from the lobster. Increase the heat and bring to a low boil, simmering until the liquid is reduced by half.
- Add the heavy cream to the skillet. Return to a low boil and simmer until it thickens, stirring frequently. Don’t allow the heat to get too high or it will separate.
- Meanwhile, in a large pot of boiling salted water, cook the fettuccine according to package instructions. The pasta should be firm but not soggy. Drain (reserving 1 cup of pasta water).
- Add the lobster meat to the cream sauce, add 1/2 of the grated parmesan and lemon zest. Reduce heat to medium-low. Gently reheat for 3 minutes until flavours merge, stirring frequently. Adjust salt and pepper to taste.
- Return the pasta to its cooking pot, add the lobster cream sauce and toss with tongs until the pasta is fully coated with sauce. If the pasta sauce seems too thick, add the reserved pasta water by ¼ cup intervals until desired consistency is reached.
- Transfer to a large shallow bowl or individual bowls. Top with remaining freshly-grated Parmesan cheese and reserved herbs as garnish.
Notes
- Use a light hand with the fresh tarragon when garnishing. Its slightly anise flavour is wonderful in small amounts but easily becomes overwhelming.
- You can get a head start on preparing this dish by poaching the lobster in advance. Store it covered in the refrigerator for up to 48 hours and then use as directed above.
- You need heavy cream for this recipe. Any lower fat content increases the risk that the sauce will separate.
Nutrition
Calories: 954kcal | Carbohydrates: 70g | Protein: 36g | Fat: 56g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 371mg | Sodium: 825mg | Potassium: 656mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2671IU | Vitamin C: 30mg | Calcium: 357mg | Iron: 3mg