Lobster Fettuccine

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When I received the November 2012 edition of Cooking Light I stopped on page 170 and just stared for a while before even reading the recipe. The picture told me all I wanted to know; hunks of lobster smothered in with wide ribbons of pasta and garnished with fresh parsley. They say that you eat with your eyes first and this was definitely one of those times where my eyes were devouring the page. To the point where I was practically drooling.

I decided to make this recipe on Valentine's Day since lobster is a bit of a splurge. Luckily, one of the grocery stores I frequent was having a $7 lobster deal. What I didn't realize at the time was that was the price for the whole lobster, not just the tail. Meaning the tail meat was not nearly enough for this dish, so we used the claw meat as well.

Anyway, if you've seen this recipe in Cooking Light, you'll know that its actually Lobster Pappardelle. Which I intended to make, but since I didn't get to take a trip to Wegman's, it ended up as Lobster Fettuccine since I couldn't find papparadelle at any other grocery store.

I did debate on making my own, but I figured that would be pushing it a bit for a weeknight meal.



Lobster Fettuccine
Slightly adapted from: Cooking Light, November 2012
Servings: 4
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Ingredients:
    • 8 oz. wide pasta 
    • 2 cups white wine
    • 1/2 cup chicken stock 
    • 1 sprig thyme
    • 2 6 oz. lobsters
    • 1/4 cup olive oil
    • 2 tbsp. whipping cream
    • 2 tbsp. fresh parsley
    • 1 tsp. fresh thyme
    • kosher salt, pepper 
Directions:
1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
2. Combine white, chicken stock and thyme together in a large pot and bring to a boil. Add the lobster, cover and reduce the heat allowing to simmer for 5 minutes.
3. Remove the lobster from the pot. Remove the tail and claw meat and roughly chop once cool enough to handle.
4. Meanwhile, add the oil to the pot and bring to a boil. Cook 15-20 minutes or until the mixture has reduced to 1/2 cup. Discard the thyme and stir in the cream. Then add the lobster meat and cooked pasta to the sauce.
5. Cook for 1-2 minutes more, tossing frequently until the pasta is coated and everything is warmed through.
6. Serve, and garnish with fresh parsley and thyme.



To be honest, I wasn't 100% impressed with this dish. I feel like I would like it a lot better if it was made with crab or shrimp instead. Tom was only able to eat a little of it as well since it reminded him a bit of alfredo which he had a bad experience with many years ago.

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