Crustaceans and Pasta are Like Crack: Lobster Fettucine
It’s true. I can’t get enough of pasta or crustaceans. Sometimes when I’m really behind at putting up recipes and I look at what I need to post it looks like all we eat is seafood, especially shrimp and crab. And yet, on a day to day basis it doesn’t feel that way and I’m certainly nowhere close to tired of or burnt out on any sort of seafood.
I’m certain I’ll continue to cook more seafood than red meat even if means getting kicked out of Texas. Don’t get me wrong, I love a perfectly cooked steak as much as the next girl, but the richness of lobster? That’s going to win in my book every. single. time.
Last week I had a couple of lobster tails that were asking to spend time with some pasta. I’d initially set out to find pappardelle, a wide ribbon-like pasta that is often associated with lobster, but it seems that the Italian influence on my local grocery store leaves the pasta selection to be a bit wanting, so I grabbed my favorite – fettucine – and continued along.
There are two things that go well with lobster, butter and white wine. My challenge was finding a way to use them in quantities that didn’t break the calorie bank but still gave the lobster the complimentary flavors that make it sing. By not using butter at all, but instead adding a little bit of dairy at the end of cooking the sauce, I found a flavor that definitely fit the bill. This could easily be a weeknight meal. In total it took about 20 minutes from start to finish.
The weeone, true to form, picked out the lobster and shrugged off the pasta. I swear the crustacean thing is genetic.
- Serves: 4
- Serving size: 1 cup
- Calories: 492
- Fat: 18.7
- Saturated fat: 1.9g
- Unsaturated fat: 1.2g
- Carbohydrates: 45g
- Sodium: 594mg
- Fiber: 1.9g
- Protein: 25g
- Cholesterol: 91mg
- 1 (8-ounce) package uncooked fettucine
- 2 cups dry white wine
- ½ cup no-salt-added chicken stock
- 1 thyme sprig
- 3 (5-ounce) American lobster tails
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup peas
- 3 tablespoons heavy whipping cream
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- Follow package directions to cook the pasta.
- While the pasta is cooking, in a large skillet over high heat, boil the wine, stock and thyme sprig. Add the lobster tails, cover, reduce heat and simmer for 5-7 minutes or until the lobster is done. Remove the tails, allowing them to cool enough to be handled. Remove the meat from the shells and cut into bite sized chunks.
- Add oil, salt and pepper to the pan with the wine, returning to a boil. Cook for 12 minutes or until the liquid is reduced to about ¾ cup. Remove the thyme sprig. Add the peas to the skillet until heated.
- Add the heavy whipping cream to the wine mixture, followed by the lobster and pasta, tossing to coat the pasts and distribute the lobster and peas. Sprinkle with parsley and thyme and serve immediately