Lobster Fettuccini
Lobster Fettuccini
Try this quick and easy lobster fettucini recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 20 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 2 servings
  • For the Lobster Stock:
  • 2 lobsters shells (or the equivalent of 3 lbs- meat removed and reserved)
  • 3 tablespoons olive oil
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 garlic head, halved
  • 4 sprigs of rosemary
  • 4 sprigs of thyme
  • 2 tablespoons ketchup
  • 1 tablespoon peppercorns
  • 16 cups water
  • For the Fettuccine:
  • 454 grams of dried or fresh fettuccine (450g)
  • 1 tablespoon of olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of butter
  • 1 cup of fresh or frozen peas
  • ½ cup of fresh chives, thinly sliced
  • Salt and pepper to taste
  1. In a large stockpot filled with boiling water, cook the lobster for approximately 8 minutes. Drain, remove and de-shell, keeping the carcasses for the stock. Keep lobster meat in a separate bowl for later.
  2. In the same stockpot, add oil. Combine lobster shells with all the stock ingredients. Bring to a simmer and let reduce for 2 hours.
  3. Strain and transfer 6 cups (1.5 litre) of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from heat and set aside.
  4. Bring a pot of salted water to boil and add fettuccine. Cook a minute less than instructed. Strain and set aside.
  5. Heat 1 tablespoon of olive oil in a pan on medium heat and add shallot. Saute for 1 minute, then add garlic and continue cooking for another 2 minutes.
  6. Add stock. Add pasta, lobster meat, peas and chives, and 2 tablespoons of butter and mix well.
  7. Salt and pepper to taste.

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