PASTA FONTINA WITH LOBSTER

Pasta Fontina with Lobster image

This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.

Provided by Cincinnati Designer

Categories Seafood Shellfish Lobster

Time 53m

Yield 10

Number Of Ingredients 8

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Ingredients

1 pound fettuccini pasta
1 cup butter, melted
16 ounces soft fontina cheese
16 ounces heavy whipping cream, or to taste
salt and ground black pepper to taste
¼ teaspoon ground dried sage, or to taste
¼ teaspoon cayenne pepper, or to taste
2 cooked and shredded South African lobster tails

Steps:

Shred fontina cheese in a food processor.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Nutrition Facts : Calories 688.1 calories, Carbohydrate 35.4 g, Cholesterol 182.8 mg, Fat 51.2 g, Fiber 1.6 g, Protein 23.8 g, SaturatedFat 31.5 g, Sodium 627.1 mg, Sugar 2.3 g