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Fettuccine and Lobster Bake




Source of Recipe


T. G. Lee






List of Ingredients



• 8 oz. fettuccine noodles
  
• 3/4 lb. fresh lobster, chopped in large pieces
  
• 1 tbsp. olive oil
  
• 1 sm. onion, finely chopped (about 1 cup)
  
• 2 tbsp. flour
  
• 1 1/2 cups unsalted chicken stock
  
• 1/4 cup heavy cream
  
• 1/8 tsp. grated nutmeg
  
• 1/4 tsp. salt
  
• 1/4 tsp. white pepper
  
• 1/4 cup fresh bread crumbs
  
• 1/2 cup freshly grated parmesan cheese
  
• 1/4 tsp. paprika
  






Instructions



1. Add the fettuccine noodles to 3 qts. of boiling water with 1 1/2 tsp. of salt. Start testing the pasta after 8 minutes and cook until it is al dente.
   
2. Meanwhile, to prepare the sauce, pour the oil into a shallow casserole over medium heat. Add the onion and saute it until it turns translucent - about 3 minutes. Stir in the flour and continue to cook, stirring constantly, for 2 minutes. Remove the casserole from the heat. Slowly whisk in the stock and cream, stirring the mixture until it is smooth. Add the nutmeg, salt and pepper, and stir. Preheat the boiler.
   
3. Drain the pasta and add it, along with the lobster, to the sauce. Return the casserole to the stove and bring the sauce to a simmer. Cover the casserole and simmer gently until the lobster becomes opaque - 2 or 3 minutes.
   
4. To prepare the dish for the table, wipe any sauce from the visible inside walls of the casserole. Then top the dish with the bread crumbs, cheese and paprika and broil it until the topping is golden - about 2 mintues.
   
5. Serves 6.
   
   






Final Comments


Calories 299, Protein 18 g, Cholesterol 42 mg., Total fat 9g, Sat. fat 4g, Sodium 460 mg.