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

  • Portion size 2 servings
  • Credits : Canadian Living Magazine



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1419 mg
  • Protein 41 g
  • Calories 728.0
  • Total fat 20 g
  • Cholesterol 130 mg
  • Saturated fat 8 g
  • Total carbohydrate 89 g


  • Iron 26.0
  • Folate 82.0
  • Calcium 13.0
  • Vitamin A 17.0
  • Vitamin C 15.0
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Lobster Fettuccine