Lemon Fettuccine Lobster Avocado Tomato In White Cream S Recipes

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CREAMY LEMON PASTA WITH LOBSTER



Creamy Lemon Pasta with Lobster image

Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it's rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!

Provided by Molly | Spices in My DNA

Categories     Main     Main Course     Pasta

Number Of Ingredients 17

2 cups dry white wine (like a Chardonnay)
3-4 sprigs fresh thyme
3 (5 ounce) lobster tails
10 ounces fettuccine (about 2/3 of a box)
1 tablespoon olive oil
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped
1 cup heavy cream
2 tablespoons salted butter
zest of 1 lemon, plus more for serving
1/3 cup grated parmesan cheese
1/4 teaspoon salt, plus more to taste
freshly cracked black pepper, to taste
1/4-1/3 cup reserved pasta water
juice of 1/2 a lemon
fresh basil leaves, for serving
lemon wedges, for serving

Steps:

  • Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
  • Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
  • Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
  • Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.
  • Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.

LINGUINE WITH LOBSTER AND AVOCADO



Linguine With Lobster and Avocado image

The summer season was beginning, whetting the appetite for a copious seafood salad or a tangy ceviche. But instead, I tore a page from ceviche's playbook and assembled a pasta dish with the avocado, tomato, jalapeño, scallion, cilantro and citrus juice, along with lobster, to mingle with pasta. The result was brightly fresh-tasting, a warm-weather charmer with a touch of spice. Even during the brief cooking, some of the avocado will melt into the mixture, suavely coating the strands of linguine. But be sure that some of the avocado is still intact. The dish is satisfying as the main event yet light enough to serve as a first course followed by chicken or sausages hot off the grill.

Provided by Florence Fabricant

Categories     pastas, appetizer, main course

Time 30m

Yield 4 first-course servings, 2 to 3 as a main course

Number Of Ingredients 11

1 ripe avocado, peeled, pitted, cut in 1/2-inch dice
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
Salt and ground white pepper
8 ounces linguine
1/2 cup finely chopped onion
1 small jalapeño chile, seeded and minced
8 ounces grape tomatoes, halved
1 1 1/4-pound cooked lobster, meat removed and diced
2 scallions, chopped
2 tablespoons minced cilantro leaves

Steps:

  • Thoroughly mix avocado and lemon juice in a bowl. Add 1 tablespoon oil, season with salt and pepper and set aside. Bring a pot of salted water to a boil and add linguine.
  • Meanwhile, heat the remaining oil in a large skillet. Add onion and jalapeño and cook on medium-low until onion is translucent. Add tomatoes and continue cooking 5 minutes or so until they begin to soften and their skins start to wrinkle. Fold in lobster and avocado with its lemon juice and oil, and add 2/3 cup of the pasta water. Continue to cook on low.
  • When linguine is al dente, drain it and add it to the skillet. Add scallions and cilantro and fold ingredients together until well combined, the mixture is moist but not soupy, and only a little of the avocado has melted down. Check your salt and pepper, then serve.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 841 milligrams, Sugar 5 grams, TransFat 0 grams

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