Creamy Herb Lobster Fettuccine
Creamy Herb Lobster Fettuccine. The Feast of the Seven Fishes needs a good pasta dish. It’s got to be decadent, eye-pleasing, and delicious. Maybe even a little fancy because it’s Christmas Eve, you know?!
We always go for a creamy pasta or a classic like crabs and spaghetti. But this year’s pasta of choice was a Creamy Herb Lobster Fettuccine. It’s a decadent dish in a tomato based sauce and heavy on the lobster meat. Honestly, this sauce is like lobster bisque. Throw in some pasta and I mean it doesn’t get any better than that.
Secret Tip: Top this fettuccine with a grilled and buttery lobster tail. Sure, you have the creamy lobster sauce and meat mixed into the pasta, but some extra lobster meat never hurts. Especially when it’s a buttery lobster tail!
Ingredients:
three 1 1/2 pound steamed lobsters; meat removed and shells reserved
3 tablespoons olive oil
1/4 cup tomato paste
2 plum tomatoes; chopped
1/2 cup white wine
2 tablespoons paragon vinegar
2 garlic cloves; sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 parsley sprigs
6 cups heavy cream
1 1/2 pound fettuccine
Directions:
Heat oil in a large pot over high heat. Add the reserved lobster shells. Sauté three minutes. Reduce heat to low. Add tomato paste and stir. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream. Bring to a boil. Reduce heat to low and simmer for about 20 - 25 minutes.
Strain into a large bowl. Discard contents of strainer. Chop lobster meat and add to sauce. Reheat over low heat.
Cook pasta. Drain. Add sauce. Season with salt and pepper to serve.
