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Sep 8
Wed
Orders placed by 10:30 A.M. EST today using Overnight Delivery could arrive:
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Lobster and Herb Fettuccine


Ingredients:
  • 1/4  cup  dry white wine
  • 1/4  cup  tarragon or white wine vinagar
  • 1/3  cup  finely chopped shallot
  • 10  tablespoon  cold unsalted butter
  • 1  lb  Maine Lobster Meat
  • 3  tablespoon  chopped fresh tarragon
  • 3  tablespoon  chopped fresh chives
  • 1/3  cup  chopped fresh flat leaf parsley
  • 1 1/2  teaspoon  chopped finely grated fresh lemon zest
  • 3  tablespoon  fresh lemon juice
  • 1/2  teaspoon  salt
  • 1/2  lb  dried egg fettuccine
Directions:
Boil wine, vinegar, and shallot in a 2 1/2 to 3 quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Add a few tablespoons of butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before the previous one has completely melted, lifting pan from heat occasionally, until just heated through, about 2 minutes.

Remove pan from heat and stir in herbs, zest, lemon juice and salt.

Meanwhile, cook pasta in a 6 to 8 quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta cooking water, then drain pasta.

Toss pasta with lobster, sauce, and reserved cooking water in a serving bowl. Season with salt and pepper.

Makes 6 main course servings.

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