Recipe courtesy of Chuck Hughes and Chuck Hughes
Print
Lobster Fettuccine
Total:
3 hr 10 min
Active:
25 min
Yield:
s: 4 servings
Level:
Easy
Total:
3 hr 10 min
Active:
25 min
Yield:
s: 4 servings
Level:
Easy

Ingredients

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

Directions

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.

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Lobster Bisque

Recipe courtesy of Nadia G

Lobster and Grapefruit Salad

Recipe courtesy of Laura Calder

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here