Fettuccine in Lobster Broth with Shrimp, Crawfish and Crabmeat

  • Lobster Stock:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 small carrot, chopped
  • 1 stalk celery, chopped
  • Chopped shells of 2 roasted lobsters
  • 1 cup white wine
  • 6 cups water
  • 3 cloves garlic
  • 2 plum tomatoes, chopped
  • 1 bay leaf
  • 6 sprigs parsley
  • 3 tablespoons creme fraiche
  • 2 teaspoons chipotle puree
  • Salt and freshly ground pepper
  • Fresh chives
  • Sauteed Shrimp:
  • 16 medium shrimp, shelled and deveined
  • Olive oil
  • Salt and pepper
  • Crawfish:
  • 4 quarts water
  • Salt
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • 2 cloves garlic
  • 6 black peppercorns
  • 6 dashes hot pepper sauce
  • 2 pounds crawfish
Lobster Stock:
  • Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.

Sauteed Shrimp:
  • Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.

  • Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.

  • Assemble: 2 pounds fresh fettuccine, cooked al dente, lobster broth, sauteed shrimp, crawfish meat, 1 pound cooked lump crabmeat, fresh chives. Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

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