Sharnel, Logan, and I headed up to Maine Sunday morning for Thanksgiving week. It's only fitting that we have pasta on Sunday night from Raffetto's, so I packed a bunch of fresh fettuccine egg noodles and we picked up a couple of lobsters to make a lobster cream sauce. This recipe was super, super easy to make and SO delicious. We weren't able to get all of the spices at our grocery store, so this recipe is improvised from the Bon Appetit one. We'll definitely be making this over the 4th of July when we have 1-2 stragglers leftover from dinner and don't have enough to make lobster rolls for everyone!
Ingredients
- 2 1.25 lb. cooked and shelled lobsters
- 1 pound fettuccini pasta
- 2 garlic cloves
- 2 Roma tomatoes
- 4 sprigs of thyme
- 1/4 cup tomato paste
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 cups heavy cream
- 1/3 cup dry white wine
Directions
- Heat oil in heavy large pot over high heat. Add lobster meat and sauté 3 minutes. Reduce heat to low.
- Add tomato paste and stir for 3 minutes. Add in tomatoes, wine, vinegar, garlic, and thyme.
- Mix in the cream and boil for 2 minutes. Reduce heat to medium-low and then let the mixture simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
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