Serves 2 people.
Prep time: 15 minutes. Cooking time: 25 minutes, if lobster is live; 10 minutes if lobster is cooked
Prep time: 15 minutes. Cooking time: 25 minutes, if lobster is live; 10 minutes if lobster is cooked
Ingredients:
For cooking lobster
2 cups dry white wine (or water)
3-4 sprigs fresh thyme
3 lobster tails
For the pasta
10 oz (285 g) fettuccine (about 2/3 of a 1-lb/454-gram box)
1 tbsp olive oil
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped
1 cup heavy cream or coconut cream
2 tbsp butter
zest of 1 lemon, plus more for serving
1/3 cup grated Parmesan cheese
salt to taste
freshly cracked pepper to taste
juice of 1/2 lemon
fresh basil leaves for serving (optional)
lemon wedges for garnish
Directions:
Poaching lobster: Add wine and thyme to a saucepan. Bring to a boil. Add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes or until the tails turn red and curl up. Remove from saucepan. Let cool, chop into chunks and set aside.
Pasta: Bring a large pot of water to boil and season with salt. Cook until the pasta is al dente (or just a bit harder than your preferred texture). Keep 1/4 to 1/3 cup of pasta water before you drain the pasta.
Sauce: Heat olive oil in a large skillet over medium heat. Add shallot and garlic and a pinch of salt and pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you are seeing some caramelization.
Add cream, raise heat slightly and bring to a slow simmer. (Do not overheat the cream or bring to boil.) Once cream is bubbling, reduce heat and add butter, lemon zest, Parmesan and salt. Stir until butter and Parmesan are melted and mixture is smooth and creamy. Start adding 1/4 cup of the pasta water and lemon juice; stir to combine.
Add chopped lobster to the sauce. Heat for 1 minute, stirring constantly. Season to taste with salt and pepper.
Add pasta and toss until sauce coats the pasta. You can add a splash of pasta water until the sauce coats the pasta to your liking.
Put into bowls. Garnish with fresh basil leaves, lemon zest, fresh pepper and lemon wedges. Serve immediately. Enjoy.
From the kitchen of Rosalind Miller
Article: It’s Lobster Season in Albert County!
For cooking lobster
2 cups dry white wine (or water)
3-4 sprigs fresh thyme
3 lobster tails
For the pasta
10 oz (285 g) fettuccine (about 2/3 of a 1-lb/454-gram box)
1 tbsp olive oil
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped
1 cup heavy cream or coconut cream
2 tbsp butter
zest of 1 lemon, plus more for serving
1/3 cup grated Parmesan cheese
salt to taste
freshly cracked pepper to taste
juice of 1/2 lemon
fresh basil leaves for serving (optional)
lemon wedges for garnish
Directions:
Poaching lobster: Add wine and thyme to a saucepan. Bring to a boil. Add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes or until the tails turn red and curl up. Remove from saucepan. Let cool, chop into chunks and set aside.
Pasta: Bring a large pot of water to boil and season with salt. Cook until the pasta is al dente (or just a bit harder than your preferred texture). Keep 1/4 to 1/3 cup of pasta water before you drain the pasta.
Sauce: Heat olive oil in a large skillet over medium heat. Add shallot and garlic and a pinch of salt and pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you are seeing some caramelization.
Add cream, raise heat slightly and bring to a slow simmer. (Do not overheat the cream or bring to boil.) Once cream is bubbling, reduce heat and add butter, lemon zest, Parmesan and salt. Stir until butter and Parmesan are melted and mixture is smooth and creamy. Start adding 1/4 cup of the pasta water and lemon juice; stir to combine.
Add chopped lobster to the sauce. Heat for 1 minute, stirring constantly. Season to taste with salt and pepper.
Add pasta and toss until sauce coats the pasta. You can add a splash of pasta water until the sauce coats the pasta to your liking.
Put into bowls. Garnish with fresh basil leaves, lemon zest, fresh pepper and lemon wedges. Serve immediately. Enjoy.
From the kitchen of Rosalind Miller
Article: It’s Lobster Season in Albert County!
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