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To make the pasta dough: On a clean work surface, pile the flour and make a well in the center. Crack the eggs and egg yolk into the well, then add the olive oil and salt. Using a fork, gently whisk the eggs, slowly incorporating flour from the sides of the well until a shaggy dough forms.

Knead the dough for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, 1 teaspoon at a time. If it's too dry, add a few drops of water. Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.

Divide the dough into 4 equal pieces. Working with one piece at a time (keep the others covered), flatten it slightly with your hands. Lightly flour your work surface and the dough. Pass the dough through a pasta machine, starting at the widest setting. Fold the dough in half or in thirds, flour lightly, and pass it through again. Repeat this process 2-3 times.

Continue passing the dough through the pasta machine, gradually decreasing the thickness setting, until you reach your desired fettuccine thickness (usually setting 5 or 6 on most machines). The sheet of pasta should be long and thin.

Once the pasta sheet is thin enough, pass it through the fettuccine cutter attachment of your pasta machine. Lay the cut fettuccine strands on a lightly floured baking sheet or hang them on a pasta drying rack. Repeat with the remaining dough. Allow the pasta to air dry for about 15-20 minutes while you prepare the sauce.

Prepare the sauce: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half, approximately 3-5 minutes.

Stir in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for 5-7 minutes, allowing it to thicken slightly. Season with salt and black pepper to taste.

While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the fresh fettuccine and cook for 2-3 minutes, or until al dente. Fresh pasta cooks very quickly. Reserve about 1/2 cup of the pasta water before draining.

Add the cooked lobster meat, grated Parmesan cheese, chopped fresh parsley, and lemon zest to the cream sauce. Stir gently to combine and heat through for about 1-2 minutes.

Add the drained fettuccine directly to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.


To make the pasta dough: On a clean work surface, pile the flour and make a well in the center. Crack the eggs and egg yolk into the well, then add the olive oil and salt. Using a fork, gently whisk the eggs, slowly incorporating flour from the sides of the well until a shaggy dough forms.

Knead the dough for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, 1 teaspoon at a time. If it's too dry, add a few drops of water. Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.

Divide the dough into 4 equal pieces. Working with one piece at a time (keep the others covered), flatten it slightly with your hands. Lightly flour your work surface and the dough. Pass the dough through a pasta machine, starting at the widest setting. Fold the dough in half or in thirds, flour lightly, and pass it through again. Repeat this process 2-3 times.

Continue passing the dough through the pasta machine, gradually decreasing the thickness setting, until you reach your desired fettuccine thickness (usually setting 5 or 6 on most machines). The sheet of pasta should be long and thin.

Once the pasta sheet is thin enough, pass it through the fettuccine cutter attachment of your pasta machine. Lay the cut fettuccine strands on a lightly floured baking sheet or hang them on a pasta drying rack. Repeat with the remaining dough. Allow the pasta to air dry for about 15-20 minutes while you prepare the sauce.

Prepare the sauce: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half, approximately 3-5 minutes.

Stir in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for 5-7 minutes, allowing it to thicken slightly. Season with salt and black pepper to taste.

While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the fresh fettuccine and cook for 2-3 minutes, or until al dente. Fresh pasta cooks very quickly. Reserve about 1/2 cup of the pasta water before draining.

Add the cooked lobster meat, grated Parmesan cheese, chopped fresh parsley, and lemon zest to the cream sauce. Stir gently to combine and heat through for about 1-2 minutes.

Add the drained fettuccine directly to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
