Lobster Fettuccine
Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Make Ahead: This dish is best served as soon as it is finished.
Ingredients
Four 3-oz lobster tails
3 tbs olive oil, divided
8 oz fettuccine
3 tbs finely chopped shallots
1/4 tsp crushed red pepper flakes
1/2 cup dry white wine
3 tbs unsalted butter
1 tbs chopped fresh flat-leaf parsley
Method
Using kitchen shears, carefully snip through underside of lobster tails lengthwise on both sides where softer cartilage meets hard shell. Strip away softer cartilage from underside and reserve. Working from head side of tail, carefully pull lobster meet from shell. Cut lobster tail meat into 3/4-in pieces. Reserve lobster meat and lobster shells separately.
Heat a large heavy pot over high heat. Add 1 tbs of oil and then lobster shells. Cook, stirring frequently, for about 3 minutes, or until shells are bright red. Add 3 qt of water and bring to a boil. Reduce heat to a simmer and simmer shells for about 10 minutes to extract their flavor. Using a slotted spoon, remove lobster shells from bouillon and discard.
3. Return bouillon to a boil. Add fettuccine and cook, stirring occasionally, for about 10 minutes, or until al dente. Drain, reserving 1/2 cup of bouillon.
Meanwhile, in a large sauté pan over medium-high heat, add remaining 2 tbs of oil. Add shallots and red pepper flakes and sauté for about 2 minutes, or until shallots are tender but do not take on color. Add lobster pieces and cook for about 1 minute, or until seared all over.
Add wine and cook for about 1 1/2 minutes, or until wine has reduced slightly. Add butter, swirling pan to melt. Add pasta and parsley and toss over medium-high heat for about 30 seconds, adding bouillon little by little to achieve a saucy consistency. Season with salt and pepper and serve.
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