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Fettuccine Alfredo with Lobster

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"Fettuccine Alfredo is at the top of my list when it comes to casual comfort food. It's the complete indulgent trifecta of pasta, butter, and cheese. But what if you could pass off this kids' menu dish at an adult dinner party? Cue the lobster, tomatoes, corn, and dill! This is my elegant spin on the classic, featuring garlicky veggies, al dente fettuccini, and tender lobster tossed in a cheesy white wine sauce that's loaded with fresh dill. Take your presentation up a notch with halved lobster tails perched atop twirled towers of creamy carbs."

List of Ingredients

â—¦ 4 medium lobster tails
â—¦ 2 tablespoons plus ½ cup unsalted butter
â—¦ 2 cups fresh or thawed frozen corn kernels
â—¦ 2 cups cherry tomatoes
â—¦ 1 tablespoon minced garlic
â—¦ 1 pound uncooked fettuccini
â—¦ ½ cup dry white wine
â—¦ 1 cup heavy cream
â—¦ 1 cup freshly grated Parmesan cheese
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ ½ cup chopped fresh dill, plus more for serving


Recipe

Bring a large pot of salted water to a boil. Using kitchen shears, cut lengthwise along the bottom side of the lobster tails. Boil the tails until opaque, about 5 minutes. Remove them from the water and set aside to cool. Set the pot aside and do not discard the water.

In a large sauté pan set over medium-high heat, combine 2 tablespoons butter, corn, and tomatoes. Cook, stirring, until the corn is tender and the tomatoes have softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes.

Bring the pot of water back to a boil and add the fettuccini. Cook until al dente, 10 to 12 minutes.

While the pasta cooks, finish the sauce. Add the remaining ½ cup butter to the pan with the corn and tomatoes and cook until melted and bubbling. Add the wine and cook until the liquid has reduced by half, about 5 minutes. Add the Parmesan cheese, salt, and pepper, and cook, stirring, until the cheese is melted, then add the dill. Drain the pasta, add to the pan with the sauce, and toss to coat.

Remove the lobster tails from the shells. Chop two of the lobster tails into bite-size pieces, then split the remaining two tails in half lengthwise. Add the chopped lobster to the pasta and toss to combine. Divide the pasta among serving plates and top each with a half lobster tail. Garnish with fresh dill and serve.

Makes 4 to 6 servings