Lobster Fettuccine
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
2 cooked lobsters (2 lb/1 kg total)
8 oz (250 g) fettuccine
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, minced
1 shallot, minced
1/2 tsp (2 mL) salt
Pinch hot pepper flakes
1/4 cup (50 mL) dry white wine
1/4 cup (50 mL) finely chopped fresh parsley
1/4 cup (50 mL) whipping cream
Recipe
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
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