Lobster Fettuccine

By The Canadian Living Test Kitchen

225 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	728728 cal
pro	41 g41g pro
total fat	20 g20g total fat
sat. fat	8 g8g sat. fat
carb	89 g89g carb
fibre	5 g5g fibre
chol	130 mg130mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1313 calcium
iron	2626 iron
vit A	1717 vit A
vit C	1515 vit C
folate	8282 folate

More great recipes from this menu:

Lobster is so luxurious that it's perfect for special occasions. You can get freshly cooked lobsters in the seafood department of the supermarket.

Ingredients

2 (2 lb/1 kg total) cooked lobsters 2 2(2 lb/1 kg total) (2 lb/1 kg total)cooked lobsterlobsters
8 oz fettuccine 8 8oz ozfettuccine
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
2 minced cloves of garlic 2 2minced cloves of garlic
1 minced shallot 1 1minced shallotshallots
1/2 tsp salt 1/2 1/2tsp tspsalt
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1/4 cup dry white wine 1/4 1/4cup cupdry white wine
1/4 cup finely chopped fresh parsley 1/4 1/4cup cupfinely chopped fresh parsley
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream

Preparation

Place each lobster on cutting board; twist off tail. With sharp chef's knife, cut tail in half lengthwise; remove meat from tail and cut into chunks. Place in bowl. Remove claws from body. With blunt side of knife, crack claws; pull apart shell and remove meat. Cut into chunks and add to bowl. Pull off back shell; remove white protein clumps and discard. Keep green or yellow tomalley (liver) and add to bowl, if desired. Reserve shells for lobster stock, if desired. (Make-ahead: Cover; refrigerate for up to 2 hours.)

In large pot of boiling salted water, cook fettuccine until tender but firm, 8 to 10 minutes. Drain, reserving 1/4 cup (50 mL) of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium heat; fry lobster, garlic, shallot, salt and hot pepper flakes until fragrant, about 1 minute. Add wine; cook for 1 minute. Add parsley, cream, pasta and reserved cooking liquid; toss to coat and heat through.

Additional information :

Substitution:
Although lobster meat is less firm, you can use 1 can (11.3 oz/320 g) frozen lobster, thawed, drained and squeezed dry, instead of the 2 lobsters.

Source : Canadian Living Magazine: February 2004