Creamy Lobster Fettuccine
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.
Table settings, candlelight, a glass of something delicious and a plate of something impressive, all ready in under an hour. Whether you celebrate Valentine’s Day or not, the dreary midpoint of winter is the perfect time to remind yourself of the pleasures of a great meal.
, about 113 g, shelled and coarsely chopped
1/2 350-g pkg
- Heat a frying pan over medium. Add 1 tbsp butter and fennel. Cook, stirring frequently, until fennel is soft, about 4 min. Stir in 2 tsp flour and cook 1 to 2 min. Add vermouth and cook until completely evaporated, about 2 min. Whisk in cream, 1 tsp Dijon and 1/8 tsp salt, stirring constantly until saucy, about 2 min. Add lobster and simmer about 3 min.
- Cook fettuccine in boiling water, following package directions but omitting salt, until al dente, 3 to 4 min. Drain, then stir into sauce along with lemon juice. Garnish with snipped chives.
Nutrition (per serving)
- 22 g,
- 56 g,
- 25 g,
- 2 g,
- 445 mg.
Pearl Morissette Chardonnay 2018
This cool-climate chardonnay from the vignerons of Niagara’s Pearl Morissette is fermented in old and new oak for 20 months. The nose leads with flint and orchard fruit, followed by a buttery palate of soft florals, citrus-driven acid and a precise, saline finish. The tropical, pineapple notes alongside creamy vanilla are harmonious and almost contradictory—an opulent complement to buttered seafood. $35, Pearl Morissette.
- You can also use dried pasta. Follow package directions and cook until al dente.
- If using frozen lobster, ensure it’s totally thawed before removing shells; this will keep the meat from sticking.