Creamy Lobster Fettuccine Delight
Indulge in a luxurious Creamy Lobster Fettuccine Delight, perfect for special occasions or an impressive dinner. This dish brings together the rich flavors of tender lobster, sautéed fresh vegetables, and perfectly cooked fettuccine, all bound by a fragrant homemade lobster stock. It's a culinary experience that combines freshness, elegance, and comfort in every bite. Serve it with a sprinkle of fresh chives for added flair and enjoy a taste of the seaside from the comfort of your own home.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
lobsters
2 (cooked and de-shelled, meat reserved)
olive oil
3 tablespoons (for stock and 1 tablespoon for sautéing)
carrot
1 (chopped)
celery
1 (chopped)
onion
1 (chopped)
garlic
1 head (halved; plus 2 cloves minced)
fresh rosemary
4 sprigs (for flavoring stock)
fresh thyme
4 sprigs (for flavoring stock)
peppercorns
1 tablespoon (for flavoring stock)
water
16 cups (for stock)
ketchup
2 tablespoons (adds depth to stock)
fettuccine
1 pound (450 g) (dried or fresh)
shallot
1 (finely chopped)
fresh or frozen peas
1 cup (for added freshness)
fresh chives
1/2 cup (thinly sliced)
butter
2 tablespoons (for richness)
salt & freshly ground black pepper
to taste (for seasoning)
Instructions
1
Begin by preparing the lobster stock. In a large stockpot filled with boiling water, carefully cook the lobsters for approximately 8 minutes. Once cooked, drain and let them cool slightly before de-shelling. Reserve the lobster meat in a separate bowl and keep the carcasses for the next step.
2
Return the empty stockpot to the heat and add 3 tablespoons of olive oil. Add the reserved lobster shells, chopped carrot, celery, onion, halved garlic head, rosemary, thyme, and peppercorns. Pour in 16 cups of water and 2 tablespoons of ketchup. Bring the mixture to a gentle simmer, allowing it to reduce for about 2 hours.
3
After the stock has reduced, strain it to separate the solids from the liquid. Transfer 6 cups (1.5 L) of the stock back into a pot and let it simmer over medium heat for an additional 20 minutes, reducing until only about 1/3 of the stock remains. Remove it from the heat and set aside.
4
For the fettuccine, in another pot, bring salted water to a boil and add the fettuccine. Cook for 1 minute less than the package instructions for al dente texture. Once done, strain the pasta and set aside.
5
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and sauté for 1 minute until translucent. Add the minced garlic and continue to sauté for another 2 minutes until fragrant.
6
Pour in the reserved lobster stock and mix well. Add the cooked fettuccine, reserved lobster meat, fresh or frozen peas, sliced chives, and 2 tablespoons of butter. Toss everything gently to combine and allow the ingredients to mingle, coating the pasta generously.
7
Season with salt and freshly ground black pepper according to taste. Serve immediately, garnished with additional chives if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Lobster Fettuccine Delight?
It is a luxurious pasta dish featuring tender lobster, sautéed fresh vegetables, and a fragrant homemade lobster stock sauce.
How many lobsters are required for this recipe?
The recipe requires 2 lobsters.
How long should the lobsters be boiled initially?
The lobsters should be boiled for approximately 8 minutes.
What should I do with the lobster shells after de-shelling?
You should reserve the lobster shells to create a homemade lobster stock.
What ingredients are used to flavor the lobster stock?
The stock is flavored with lobster shells, carrot, celery, onion, garlic, rosemary, thyme, peppercorns, and ketchup.
How long does the homemade lobster stock need to simmer?
The stock should simmer for about 2 hours to develop its flavor.
Why is ketchup included in the lobster stock?
Ketchup is added to provide depth and a touch of sweetness to the stock.
How much water is needed to start the lobster stock?
You will need 16 cups of water for the stock.
How do I reduce the lobster stock?
Strain the stock, then simmer 6 cups of the liquid over medium heat for about 20 minutes until only 1/3 of it remains.
How should the fettuccine be cooked?
Cook the fettuccine in salted water for 1 minute less than the package instructions to ensure it is al dente.
What aromatics are sautéed for the main sauce?
Finely chopped shallots and minced garlic are sautéed in olive oil.
What kind of peas can be used in this dish?
You can use either fresh or frozen peas.
How much butter is added to the pasta?
2 tablespoons of butter are added to provide richness to the final dish.
What herbs are used for garnishing?
Thinly sliced fresh chives are used for both flavor and garnish.
Is this recipe suitable for special occasions?
Yes, it is described as a luxurious culinary experience perfect for special occasions.
Can I use fresh fettuccine instead of dried?
Yes, the recipe supports using either 1 pound of dried or fresh fettuccine.
How much garlic is needed for the entire recipe?
You need 1 head of garlic (halved for the stock) and 2 additional cloves (minced for the sauté).
How much rosemary and thyme are used?
The recipe calls for 4 sprigs of fresh rosemary and 4 sprigs of fresh thyme.
When do I add the lobster meat to the pasta?
The reserved lobster meat is added to the pan along with the cooked fettuccine and the reduced stock.
How is the dish seasoned?
It is seasoned with salt and freshly ground black pepper to taste.
What type of oil is used for sautéing?
Olive oil is used for both the stock preparation and sautéing the aromatics.
What is the first step in preparing this meal?
The first step is preparing the lobster stock by boiling the lobsters.
How many peppercorns are needed for the stock?
One tablespoon of peppercorns is used to flavor the stock.
How many shallots are required?
The recipe requires one finely chopped shallot.
How much chives should I prepare?
You should prepare 1/2 cup of thinly sliced fresh chives.
What is the preparation for the carrots and celery?
The carrot and celery should be chopped before being added to the stockpot.
Should the dish be served hot?
Yes, the recipe recommends serving the dish immediately after tossing the ingredients together.
How do I ensure the pasta is well coated?
Toss the fettuccine, lobster, and peas gently with the reduced stock and butter until everything is generously coated.
What is the purpose of straining the stock?
Straining separates the solids like shells and vegetables from the liquid, leaving a smooth lobster stock.
What gives the dish its 'creamy' aspect without using heavy cream?
The combination of the concentrated lobster stock reduction and butter creates a rich, velvety coating for the pasta.