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