Lemony Lobster and Wine Fettuccini
Lemony Lobster and Wine Fettuccini is one of our favorite seafood dinners. I start this lobster fettuccini dish by steaming four live lobsters. Then, I make a rich and buttery lemon and white wine sauce. Finally, I toss the lobster and fettuccini with the sauce and top it with basil and grated Parmesan cheese. We like this lobster pasta dish for several reasons. First of all, I like that I can make this entire dish in less than one hour. Secondly, I like that I can make parts of this dish ahead of time. I often like to cook the lobster ahead of time. Then, I just reheat the lobster in the microwave and toss it with the fettuccini and sauce. And, finally, we all love the sweet lobster, the al dente fettuccine, and the buttery sauce.
The Equipment I Used
- A Large Pot- You’ll need this to cook the lobsters.
The Ingredients Needed for Lemony Lobster and Wine Fettuccini
- Lobster- Sometimes I steam the lobsters myself, and sometimes I have the fish market do it for me. Or I sometimes buy precooked lobster meat.
- Fettuccini- My favorite fettuccini is the DeCecco brand fettuccini. It’s the closest fettuccini I’ve found to homemade fettuccini.
- Oil- Use a good quality extra virgin olive oil.
- White Wine- You can use any good quality dry white wine.
- Lemon Juice- Use freshly squeezed lemon juice.
- Butter- Be sure to use unsalted butter.
How I Made my Lobster Pasta
- First, I steamed the lobsters. It’s important to not overcook them.
- Then, I took all the lobster meat out of the shells. This is the most tedious part of this recipe. I like to use the shells to make lobster stock.
- Next, I made the sauce. It’s important to simmer the wine and lemon juice until it’s reduced. Also, be sure to stir in the butter one tablespoon at a time.
- Finally, I tossed the fettuccine and lobster until everything was coated with the sauce.
If you like lobster, you need to try this decadent and delicious Lemony Lobster and Wine Fettuccini.
Lemony Lobster and Wine Fettucine
Equipment
- very large stock pot, or two smaller pots
Ingredients
- 4 one pound lobsters
- 12 ounces fettuccini
- 2 tbsp. extra virgin olive oil
- 3 tbsp. minced shallots
- 2 tbsp. minced shallots
- ¾ cup white wine
- ¼ cup lemon juice
- 4 tbsp. unsalted butter
- ¼ tsp. each kosher salt and black pepper
- ¼ cup basil leaves
- ½ cup grated Parmesan
Instructions
- Bring 2 inches of water to a boil, in a very large pot.
- Add the lobsters, and hold down the lid to kill the lobsters quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells and chop it into one-inch pieces. Cover to keep it warm.
- Bring a large pot of water to a boil, for the pasta. Add three tablespoons of kosher salt to the boiling water. Cook the fettuccini until al dente according to the package directions. Drain the fettuccini and set it aside.
- As the pasta cooks, heat the oil in a large skillet, and add the shallots and garlic, on low heat.
- Cook for five minutes, and then add the wine and lemon juice, and cook for five minutes or until reduced by half. Remove the pan from the heat and stir in one tablespoon of the butter. Stir until the butter is completely melted. Add the rest of the butter, one tablespoon at a time, stirring until it's melted. Add the lobster, salt, and pepper. Toss until everything is coated in the sauce. Top with the cheese and basil.
- Cook for another minute, and then add the drained pasta and lemon juice. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil, lemon zest and cheese.
