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Autumn Kale Salad Recipe

Lobster Lemon Cream Pasta

Lobster Lemon Cream Pasta

Yield: 4-6 servings
Prep: 15 minutes | Cook: 30 minutes
Total Time: 45 minutes
Creator: Couple In The Kitchen

Ingredients

  • 3 medium sized lobster tails
  • 2 sticks Butter
  • One package of Fettuccine noodles
  • ½ cup heavy cream
  • 6 Cloves garlic, minced, divided
  • 4 inch long day-old baguette
  • Juice of two lemons
  • Zest of two lemons
  • Salt and pepper
  • Chopped tarragon, optional garnish

Preparation

  1. Start by bringing a salted pot of water to boil. Once boiling, add your fettuccini and cook until el dente.
  2. Meanwhile in a food processor add the bread and 3 cloves of garlic. Pulse until breadcrumbs form. If you don’t have old bread you can toast the breadcrumbs for 5 minutes to dry them out.
  3. Melt the butter on low heat in a small saucepan with 3 cloves of minced garlic. Be sure to not let the butter boil.
  4. Remove the lobster meat and cut into bite sized sections. Add the lobster meat to the butter and poach in the butter for 6-8 minutes until no longer transparent. Remove the lobster from the butter with a slotted spoon and set aside.
  5. Pour the lobster garlic butter into a larger skillet. Add the heavy cream, lemon juice, lemon zest, salt and pepper, whisk until combined.
  6. Add in the cooked pasta and fold in the lobster.
  7. Garnish with chopped tarragon, lemon zest and garlic breadcrumbs.

Take a look at our recommended pairing below.


Pairing Recommendations - Chardonnay Wines

Pairing Recommendation

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$55.00
/ 750ml

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