Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Lobster Fettuccine
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- Level: Easy
- Total: 3 hr 10 min
- Prep: 25 min
- Cook: 2 hr 45 min
- Yield: s: 4 servings
- Level: Easy
- Total: 3 hr 10 min
- Prep: 25 min
- Cook: 2 hr 45 min
- Yield: s: 4 servings
Ingredients
Lobster Stock:
Fettuccine:
Directions
- For the lobster stock:
- In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
- In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L 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 the heat and set aside.
- Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
- Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
- Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.
