Lobster Fettuccine
Lobster is so luxurious that it's perfect for special occasions. You can get freshly cooked lobsters in the seafood department of the supermarket.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 728 |
| pro | 41 g |
| total fat | 20 g |
| sat. fat | 8 g |
| carb | 89 g |
| fibre | 5 g |
| chol | 130 mg |
| sodium | 1.419 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 26% |
| vit A | 17% |
| vit C | 15% |
| folate | 82% |
Suggested Recipes
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2 cooked lobsters (2 lb/1 kg total)
8 oz (250 g) fettuccine
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, minced
1 shallot, minced
1/2 tsp (2 mL) salt
Pinch hot pepper flakes
1/4 cup (50 mL) dry white wine
1/4 cup (50 mL) finely chopped fresh parsley
1/4 cup (50 mL) whipping 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
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