An Easy Recipe for Fettuccini With Lobster Sauce | PCH.com

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An Easy Recipe for Fettuccini With Lobster Sauce

March 27th, 2012 Cooking

Pasta dishes are great because they open up the opportunity for many delightful sauces, and once you master the technique of making them, you can turn practically anything into a meal. While lobster is most frequently eaten either off of the shell or in a bisque, you can make a delightful sauce out of it without much trouble. If you've been looking for something new to bring to the dinner table, try this recipe for fettuccini with a simple lobster sauce, courtesy of Reluctant Gourmet. It can be made in no time and may quickly become a family favorite.

Ingredients 3-4 pounds fettuccini 1 medium onion, diced 3 cloves garlic, finely chopped 2 tablespoons olive oil 2 cups lobster stock (if you can't find this, seafood stock works fine) 2 cooked lobsters, meat from tail and legs removed and chopped into bite-size pieces 2 tablespoons fresh basil, finely chopped 2 tablespoons fresh parsley, finely chopped 2 tablespoons butter salt and pepper, to taste

Start by boiling a pot of water and making the pasta. Meanwhile, heat a medium-sized pan until it's nice and hot. Add oil and let it heat up again - once it starts to shimmer, add the onions and allow them to sauté for about three minutes. Add the garlic and continue cooking until the onions turn translucent.

Add a quarter-cup of stock and deglaze the pan, then add the meat and the rest of the stock. Cook until the mixture is reduced by about half. Now mix in the chopped basil and parsley, and start adding the butter in small pieces (it takes too long to melt if you add it all at once). Stir continuously as you do this, and eventually you'll be rewarded with a delightful sauce! Taste it and add seasoning as you see fit, then mix it with the pasta.