- 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.
Protein 22 g
Carbohydrates 56 g
Fat 25 g
Fibre 2 g
Sodium 445 mg
The satiny texture and floral-citrus flavours of this unique blend frame the creaminess of this decadent pasta.
Masi Masianco Pinot Grigio, Italy, $17.