You can get freshly cooked lobsters in the seafood department of the supermarket.
- Portion size 2 servings
- Credits : Canadian Living Magazine: November 2009
MethodPlace 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.
Nutritional facts Per serving: 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