Lobster fettuccine

Prep 15 min
Total 25 min
Makes 2 Servings

Advertisement

Ingredients

1 cup
thinly sliced fennel
1/4 cup
dry vermouth
3/4 cup
35% cream
2
lobster tails, about 113 g, shelled and coarsely chopped
1/2 350-g pkg
fresh fettuccine pasta
1 tsp
1 tbsp
2 tsp
all-purpose flour
1 tsp
Dijon mustard
1/8 tsp

Instructions

  • 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

Calories 557
Protein 22 g
Carbohydrates 56 g
Fat 25 g
Fibre 2 g
Sodium 445 mg
Advertisement

Wine Pairings

The satiny texture and floral-citrus flavours of this unique blend frame the creaminess of this decadent pasta.
Masi Masianco Pinot Grigio, Italy, $17.

Written by:

Photo credit: Photo, Roberto Caruso.

( 56 ratings )

Comments are closed.