Lobster Fettuccine

12 Days of Christmas with LG,BE

Day 8:

Hey guys, I know I am 1 day behind on my 8th day of Christmas (so sorry!) but I’m back! Sometimes you need a a tiny break when you’re go-go-go all the time, (I’m human!!) , but I hope you’ll forgive me because I have a really delicious recipe lined up for today.

A lot of families like to treat themselves around the holidays, which can usually lead to pricier bottles of alcohol, fresh produce, and quality proteins for their special dinners right up until the new year. I’m here to tell you that I have found the greatest find of them all — quality lobster for a price that won’t hurt your budget. (eek!)

Sobey’s, and I think I’ve also seen in a Metro flyer, sells these bags of 450g lobster claws by this Canadian brand called Toppits (no, this isn’t sponsored but I would gladly accept). The lobster claws come already cooked, frozen, and you’re looking at around 12-16ish LARGE lobster claws that already have been cracked down the middle for easy removal of the meat.

When I’m telling you some of these claws are chonky, I mean it guys. And the price? When on sale (which is the best time to pick them up and stock a few bags) is $14.99 – regular price $20!

It is so worth the extra bit of money for one product, considering a whole lobster can cost that much and that includes the weight of the shell usually. It’s a bargain– and LG,BE loves that it’s a lobster bargain. + I’m going to tell you how to yield as much flavour as possible from the shells — starting with an easy lobster broth to use in this creamy dreamy lobster fettuccine.

INGREDIENTS

LOBSTER BROTH	FOR THE PASTA
Shells of the lobster claws! (choose the largest pieces) + any liquid from the shells if you can save it	Thawed lobster meat from the claws, chopped in chunks, thaw overnight
1 – 1/2 cups of water or vegetable broth	fettuccine pasta OR tagliatelle noodle nests — measure servings with your heart fettuccine is easily available, but if you can find tagliatelle — I totally recommend it, the texture holds the sauce slightly better
Half a lemon, squeezed	1 cup of heavy cream
1 bay leaf	1 cup of homemade lobster broth
1 tsp of Old Bay seasoning	1/2 cup of a dry white wine
2 cloves of garlic, smashed and left whole	2 cloves of garlic, finely chopped
1 celery stalk, chopped rough in chunks	1 shallot, minced
Ground black pepper to taste	fresh italian parsley, finely chopped fresh chives would work too + fresh parm for garnish (A MUST)
	S+P to taste + little bit of olive oil

1. Start by removing all the thawed lobster meat claws and knuckles carefully, but keep the shells! Lobster meat is delicate and sometimes finicky to remove — I recommend using a good ol’ fashioned chinese chopstick to help you poke the meat through the tricky places or the end of a spoon. You can either roughly chop or tear the lobster pieces using your hands into edible bites. Put in a bowl and set aside.

2. In a medium saucepan, add all of the lobster broth ingredients and bring to a boil over medium heat for about 25 minutes – 35 minutes. About halfway through the cook time, place another pot for boiling your pasta and get that going.

Next, using a fine mesh strainer, strain the hot broth to remove any small bits of shell and discard all broth components afterwards. Set the broth to the side also.

[TIP: You can always cook the broth ahead of time and reheat at a low temperature right before starting the pasta. It can also be stored in the freezer in an airtight container.]

3. Next in a large pan, begin sauteeing the minced garlic and shallot in a little bit of olive oil until fragrant on medium heat. Next, raise the heat to medium-high add the dry white wine, cooking it off the alcohol for about 3-4 minutes until most of it has evaporated. Lower to a simmer once boiling rapidly.

4. Next add the lobster meat to the pan just to warm through as the meat is pre-cooked. This will only take a few minutes – overcooked lobster is a no-no. Remove the pan contents and place in a bowl for use later.

5. Make sure to season your pasta water with a good amount of salt before you drop it in. Linguine typically takes 10 – 12 minutes, so cook a minute or so less than normal until the noodles are al dente. They will continue to cook when we bring the entire dish together.

6. Next, add the cream and lobster broth to the pan and bring to a boil. We are making a cream sauce for this pasta dish (surprise, if you hadn’t figured it out yet!). Lower the sauce to a low simmer, and continue cooking until the cream starts to thicken, the sauce is silky and smells heavenly — about 8 or 9 minutes.

If your pasta is ready, be sure to reserve about 1 cup of starchy pasta water to work with! (LIQUID GOLD FOR MAKING PASTA).

7. Season the sauce with salt and pepper at this point. Cream is obviously rich in flavour and since the only salt that has been added so far is from the Old Bay seasoning in the lobster broth, you may need to add more.

8. Add the lobster meat, the al dente fettuccine, chopped parsley, a glug of olive oil and a handful of fresh grated parm before tossing together to combine all ingredients, still on a low heat setting.

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9. Final steps: check the seasoning and the consistency of the sauce. If the sauce is looking slightly too thick, add about a tablespoon of pasta water at a time and allow the starchiness of the water to work magic and naturally thicken the sauce. Do this as often as you’d like — everybody has a preference in how “saucy” they like their cream sauce.

Serve with more chopped chives or parsley and a bit more parm too.
I hope you enjoy guys, peace and good eats. -A❁