Creamy Lobster Fettuccine
Creamy Lobster Fettuccine
Ingredients
For the Homemade Fettuccine
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 egg yolk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Lobster and Sauce
- 1 pound cooked lobster meat, from 2-3 lobsters, cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 7 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 2 min
- 11
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.
⏱️ 3 min
- 12
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lobster Fettuccine
For the Homemade Fettuccine
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 egg yolk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Lobster and Sauce
- 1 pound cooked lobster meat, from 2-3 lobsters, cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 7 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 2 min - 11
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.
⏱️ 3 min - 12
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min