Lemony Lobster and Wine Fettucine
Steamed lobster tossed with fettuccine in a lemon and white wine sauce.
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.
Nutrition
Calories: 350kcal
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