Lobster Fettuccine
- Level: Easy
- Yield: s: 4 servings
- Total: 3 hr 10 min
- Prep: 25 min
- Cook: 2 hr 45 min
Ingredients
Lobster Stock:
2 lobsters (or the equivalent of 3 pounds)
3 tablespoons olive oil
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
1 head garlic, halved
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon peppercorns
16 cups water
2 tablespoons ketchup
Fettuccine:
1 pound/450 g dried or fresh fettuccine
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 cup fresh or frozen peas
1/2 cup thinly sliced fresh chives
2 tablespoons butter
Salt and freshly ground black pepper
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.