Lobster Fettuccine with Lemon Crème Sauce
Think of this dish as a deconstructed lobster roll tossed with pasta, or else a summery variation on fettuccine alfredo. Incorporating fresh lemon juice, zest, herbs—and, of course, lots of Maine lobster meat and topped off with toasty buttery bread crumbs made from a fresh roll, the result is a meal that will impress even the fanciest of visitors. The bright notes of lemon and herbs perfectly balance with the light cream coating of sauce. If you’re feeling guilty about the indulgence of this dish, add a handful of peas, chopped asparagus, or baby spinach into the mix.
Recipe created by Vanessa Seder for Maine Lobster Now®
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup pasta water, drain, return to the pot and toss with 3 tablespoons butter.
Meanwhile, in a large high-sided skillet, melt 1 tablespoon butter over medium heat. Add the bread crumbs and cook, stirring occasionally until lightly toasted, about 8 to 10 minutes. Transfer to a bowl to cool and set aside.
Return skillet to stove top. Melt the remaining 4 tablespoons butter over medium heat. Add the shallots and cook, stirring occasionally until soft, about 2 to 3 minutes. Add the cream and bring to a simmer, about 3 to 4 minutes. Whisk in the reserved pasta water, and lemon zest. Continue to cook until the cream mixture thickens slightly, about 3 to 4 minutes, then stir in the lobster meat. Toss to coat the lobster in the cream and continue to cook until the lobster meat is warmed through, about 2 minutes.
Return the lobster mixture back into the pot with the pasta. Add the lemon juice and toss to coat, then add the parsley, thyme, and basil and toss gently until combined. Season to taste with salt and pepper.
Divide the pasta and sauce between four bowls and top each with some bread crumbs and more fresh herbs, if desired. Serve immediately.