Lobster Pasta
Lobster Pasta is an moderately easy dinner. Made with 4 small lobster tails, 12 oz. pkg. ronzoni thin egg fettucine, 3 tbsp. minced shallots, 3 oz. olive oil and 1/4 c. white wine, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Blanch lobster tails in boiling water for 3 minutes.
Remove and put in cold water.
Remove meat from shells and slice into 1/4-inch pieces.
In saute pan over medium heat, cook lobster and shallots in 1 ounce of olive oil for 2 minutes.
Remove lobster and add wine and cream.
Reduce heat and simmer 3 minutes.
Add ginger and basil and simmer 1 minute longer.
Add butter and lobster and mix well.
Add marinara, salt and pepper.
Toss cooked pasta with remaining olive oil.
Add to sauce and toss again.
Serves 4 as a first course.
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