Lobster Fettuccine for Two
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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 | 1,419 mg1,419mg sodium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 2626 iron |
| vit A | 1717 vit A |
| vit C | 1515 vit C |
| folate | 8282 folate |
You can get freshly cooked lobsters in the seafood department of the supermarket.
Ingredients
- 2 cooked lobsters , (2 lb/1 kg total)2 cooked lobsters, (2 lb/1 kg total)
- 8 oz fettuccine 8 oz fettuccine
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 shallot , minced1 shallot, minced
- 1/2 tsp salt 1/2 tsp salt
- 1 pinch hot pepper flakes 1 pinch hot pepper flakes
- 1/4 cup dry white wine 1/4 cup dry white wine
- 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh parsley
- 1/4 cup whipping cream 1/4 cup 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 and 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.
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 and 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 : Tip: Although frozen lobster meat is less firm than fresh, 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: November 2009
- Keywords : Main Course; Boil; Skillet; Lobster; Fettuccini; White wine; Cream;
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