Lobster fettuccine

Prep 15 min
Total 25 min
Makes 2 Servings



1 cup
thinly sliced fennel
1/4 cup
dry vermouth
3/4 cup
35% cream
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


  • 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.


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

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.

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