Best Fettuccine With Lobster And Zucchini Recipes

Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

Penne with Lobster, Corn, Zucchini, and Arugula image

Provided by Martha Stewart

Number Of Ingredients 18

1 onion, quartered
1 carrot, peeled and cut into 1-inch pieces
3 bay leaves
1 clove garlic, peeled and smashed
1 piece (1 inch long) fresh ginger, sliced
Zest of 1 orange
1 tablespoon whole black peppercorns
2 live lobsters (1 1/4 pounds each)
Salt
8 ounces penne, or garganelli
1 Vidalia or other sweet onion
4 small zucchini (about 1 pound)
2 tablespoons minced garlic
4 ears corn, shaved from the cob
2 arugula, stems trimmed, chopped
2 tablespoons fresh marjoram leaves
1 ounce freshly grated Parmesan cheese (optional)
Olive-oil cooking spray

Steps:

Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath.
When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside.
Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside.
Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve.

Nutrition Facts : Calories 490 g

Fettuccine With Lobster and Zucchini image

Provided by Florence Fabricant

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
2 large cloves garlic, minced
2 cups diced fresh tomatoes
2 medium zucchini (10 to 12 ounces), trimmed and diced
1 1/2 tablespoons minced fresh mint leaves
2 tablespoons minced chives
1/2 cup crumbled feta cheese (about 3 ounces)
1/4 teaspoon smoked paprika
Salt and ground black pepper
6 tablespoons heavy cream
Cooked meat from 2 (1 1/4-pound) lobsters, diced
1 pound fettuccine
2 teaspoons grated lemon zest

Steps:

Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 1/2 tablespoons of the chives.
Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.