Lobster fettuccine

86

PREP TIME

15 min

TOTAL TIME

25 min

Makes

2 Servings

Lobster fettuccine

Photo, Roberto Caruso.


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 lemon juice
  • chives
  • 1 tbsp butter
  • 2 tsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1/8 tsp salt

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 (per serving)

  • 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.