Lobster Fettuccine with Real Lobster Cream Sauce

By Sprig Originals ✓ · cooked up in Sprig

Frozen lobster tails do double duty here: the sweet meat gets folded in at the very end, and the shells get toasted in butter and simmered with tomato paste, brandy and cream to build a sauce with actual lobster flavor instead of just richness. Earthy seared mushrooms and black (squid ink) fettuccine make it look like the $22 trattoria plate it's modeled on, for a fraction of the price.

Ingredients

• 4 frozen lobster tails (5–6 oz each), thawed
• 3 tbsp unsalted butter
• 1 small yellow onion, roughly chopped
• 1 medium carrot, roughly chopped
• 2 cloves garlic, smashed
• 2 tbsp tomato paste
• 1/4 cup brandy or dry white wine
• 2 cups water
• 2 sprigs fresh thyme
• 1 bay leaf

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced 1/4 inch thick
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan
• 1 tsp fresh lemon juice
• to taste kosher salt and black pepper

• 12 oz black (squid ink) fettuccine, or regular fettuccine
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh chives
• for serving lemon wedges

Instructions

1. Thaw the lobster tails fully (overnight in the fridge, or 30 minutes in a bowl of cold water). Working with kitchen shears, cut straight down the top of each shell from the wide end to the tail fan, then pull the shell open and lift out the meat in one piece. Reserve every scrap of shell, including the fans. Cut the meat into 3/4-inch chunks, pat dry, refrigerate covered.
2. Chop or crush the reserved shells into rough 1-inch pieces so they fit flat in the pan. Melt 3 tablespoons butter in a large saucepan over medium-high heat, add the shells, and cook 5 to 6 minutes, pressing and stirring, until they turn deep red-orange and smell sweet and toasty.
3. Add the onion, carrot, and smashed garlic and cook 4 minutes. Stir in the tomato paste and cook 2 minutes more, until it darkens and coats the shells.
4. Pour in the brandy and simmer 1 minute, scraping the pan. Add 2 cups water, the thyme, and bay leaf. Bring to a bare simmer and cook uncovered 25 minutes, until reduced to about 1 1/4 cups of deeply flavored stock.
5. Strain the stock through a fine-mesh sieve into a measuring cup, pressing hard on the solids with a ladle to extract everything, then discard the shells and vegetables. You want about 1 cup; if you have more, simmer it down in the empty pan. Wipe the pan clean.
6. Bring a large pot of well-salted water to a boil for the pasta.
7. In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon of the sauce butter. Add the mushrooms in a single layer, season lightly with salt, and cook without stirring for 3 minutes, then toss and cook 4 to 5 minutes more until browned at the edges. Add the minced garlic and red pepper flakes and cook 30 seconds.
8. Pour the lobster stock into the skillet and simmer 2 minutes. Add the heavy cream and simmer briskly, stirring often, for 5 to 7 minutes until the sauce coats the back of a spoon and has reduced by about a quarter.
9. Meanwhile, add the fettuccine to the boiling water and cook until just shy of al dente, about 1 minute less than the package says. Reserve 1 cup pasta water before draining.
10. Reduce the sauce heat to medium-low. Add the lobster chunks and cook, stirring gently, just 2 to 3 minutes, until they are opaque and firm — pull them off the second they lose their translucence, or they will toughen.
11. Add the drained pasta to the skillet along with the Parmesan and the remaining 1 tablespoon butter. Toss constantly for 1 to 2 minutes, splashing in pasta water a few tablespoons at a time until the sauce clings glossily to every strand. Stir in the lemon juice and season with salt and plenty of black pepper.
12. Divide among four warm bowls, shower with parsley and chives, and serve immediately with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem