Fettuccini with Lobster, Tomato, and Basil
Steamed lobster tossed with fettuccini, tomatoes, and basil, in a garlic butter sauce.
Equipment
- very large stock pot, or two smaller pots
Ingredients
- 4 one pound lobsters
- ½ pound DeCecco egg fettuccini
- 6 tbsp. butter
- 3 cloves minced garlic
- 2 cups halved cherry tomatoes
- ¼ tsp red pepper flakes
- ¼ tsp. kosher salt
- ¼ cup chopped basil
- ½ cup shaved 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.
- Bring a large pot of water to a boil, for the pasta. Cook the pasta until al dente and then drain well.
- As the pasta cooks, melt the butter in a large skillet, and add the garlic, on low heat.
- Cook for a minute, and then add the tomatoes, red pepper flakes, and lobster.
- Cook for another minute, and then add the drained pasta. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil and cheese.
Nutrition
Calories: 375kcal
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