Creamy Lobster Fettuccine
137
- Prep Time15 mins
- Total Time25 mins
- Makes2 servings
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.
Table settings, candlelight, a glass of something delicious and a plate of something impressive, all ready in under an hour. Whether you celebrate Valentine’s Day or not, the dreary midpoint of winter is the perfect time to remind yourself of the pleasures of a great meal.
Ingredients
1 cup thinly sliced fennel
1/4 cup dry vermouth
3/4 cup 35% cream
2 lobster tails, about 113 g, shelled and coarsely chopped
1/2 350-g pkg fresh fettuccine pasta
1 tsp lemon juice
chives
1 tbsp butter
2 tsp all-purpose flour
1 tsp Dijon mustard
1/8 tsp salt
Instructions
Heat a frying pan over medium. Add 1 tbsp butter and fennel. Cook, stirring frequently, until fennel is soft, about 4 min. Stir in 2 tsp flour and cook 1 to 2 min. Add vermouth and cook until completely evaporated, about 2 min. Whisk in cream, 1 tsp Dijon and 1/8 tsp salt, stirring constantly until saucy, about 2 min. Add lobster and simmer about 3 min.
Cook fettuccine in boiling water, following package directions but omitting salt, until al dente, 3 to 4 min. Drain, then stir into sauce along with lemon juice. Garnish with snipped chives.
Nutrition (per serving)
Calories 557, Protein 22g, Carbohydrates 56g, Fat 25g, Fibre 2g, Sodium 445mg.
Kitchen tips
- You can also use dried pasta. Follow package directions and cook until al dente.
- If using frozen lobster, ensure it’s totally thawed before removing shells; this will keep the meat from sticking.