LOBSTER FETTUCCINE

Lobster Fettuccine image

Provided by Chuck Hughes

Categories Lobster

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 19

2 lobsters (or the equivalent of 3 pounds)
3 tablespoons olive oil
1 carrot, chopped
1 celery, chopped
1 onion, chopped
1 head garlic, halved
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon peppercorn
16 cups water
2 tablespoons ketchup
1 pound/ 450 g dried or fresh fettuccine
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, minced
1 cup fresh or frozen peas
1/2 cup thinly sliced fresh chives
2 tablespoons butter
salt & freshly ground black pepper

Steps:

For the lobster stock:.
In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
For the fettuccine:.
Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
Cook's Note:.
Any leftover lobster stock can be kept in the freezer for up to 3 months.

Nutrition Facts : Calories 315.4, Fat 20.3, SaturatedFat 5.8, Cholesterol 110.5, Sodium 540, Carbohydrate 18.7, Fiber 3.6, Sugar 5.8, Protein 16.4