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Lobster Fettuccine with Lemon Crème Sauce

Lobster Fettuccine with Lemon Crème Sauce

Preparation Time: 12 minutes
Cook Time: 10 minutes
Serves: 4 people

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.

Ingredients

fettucine pasta 1 lb. fettucine pasta
salted butter, divided 1 stick salted butter, divided
freshly torn breadcrumbs from a roll 1 cup freshly torn breadcrumbs from a roll
minced shallots, from about 2 shallots ½ cup minced shallots, from about 2 shallots
heavy cream 1 cup heavy cream
fresh lemon zest, from 2 lemons 2 Tbsp. fresh lemon zest, from 2 lemons
cooked fresh lobster meat, claws, knuckles, and tails, coarsely chopped 1 lb. cooked fresh lobster meat, claws, knuckles, and tails, coarsely chopped
lemon juice, from 2 lemons 5 Tbsp. lemon juice, from 2 lemons
chopped fresh flat-leaf parsley, plus more for serving ½ cup chopped fresh flat-leaf parsley, plus more for serving
chopped fresh thyme leaves, plus more for serving 2 Tbsp. chopped fresh thyme leaves, plus more for serving
torn fresh basil leaves, plus more for serving 2 cups torn fresh basil leaves, plus more for serving

Instructions

Recipe created by Vanessa Seder for Maine Lobster Now®
Step 1
Pasta in a large pot

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.


Step 2
Breadcrumbs in a cast iron pan

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.


Step 3
Lobster in cream in a  cast iron skillet

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.


Step 4
All ingredients in a pot

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.


Step 5
Plated Lobster Fettuccine with Lemon Crème Sauce

Divide the pasta and sauce between four bowls and top each with some bread crumbs and more fresh herbs, if desired. Serve immediately.