Lobster Pasta with White Wine Sauce

Ingredients

• from 2 cooked lobsters Lobster shells (Break into bite‑size pieces; reserve for stock)
• 8 oz Lobster meat (Picked from tails, claws, knuckles, and body; cut into bite‑size pieces)
• 1 lb Fettuccine pasta (Any good quality dried fettuccine or linguine)
• 5 tablespoons Olive oil (Divided: 3 Tbsp for frying shells, 2 Tbsp for sauce)
• 4 tablespoons Unsalted butter (Divided: 2 Tbsp for sauce start, 2 Tbsp for finishing glaze)
• 6 cloves Garlic (Half a large head, smashed or roughly chopped)
• 1/2 cup White wine (Dry, such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup Fresh parsley leaves (Chopped; reserve stems for stock)
• 3 stems Parsley stems (For stock; discard after straining)
• 2 stalks Celery (Roughly chopped for stock)
• 1 small Onion (Old but still usable; roughly chopped for stock)
• 1/4 teaspoon Red pepper flakes (Adjust to taste)
• 1 whole Lemon (Juice for finishing; wedges for serving)
• to taste Salt
• to taste Black pepper

Instructions

1. Pick the lobster meat and save shells

   Using gloves, remove meat from the tails, claws, knuckles, and body of two cooked lobsters. Cut the meat into bite‑size pieces (about 8 oz total) and set aside in a bowl. Break the shells into smaller pieces and keep them for the stock.

   Time: PT20M

2. Fry the shells

   Heat 3 Tbsp olive oil in a large stock pot over medium‑high until shimmering. Add the broken shells and fry, stirring occasionally, until they turn a deep amber (about 5 minutes).

   Time: PT5M

   Temperature: medium‑high

3. Build and simmer the stock

   Add the chopped onion, celery, parsley stems, and the reserved lobster liquid to the pot. Pour in enough cold water to just cover the shells (about 6‑8 cups). Bring to a gentle boil, then lower to a vigorous simmer and cook uncovered for 45 minutes, stirring occasionally.

   Time: PT45M

   Temperature: low boil

4. Strain the stock

   Place a fine‑mesh strainer over a bowl, pour the stock through, and press gently to extract as much liquid as possible. Discard shells and aromatics.

   Time: PT2M

5. Prep aromatics

   Mince the garlic, chop the parsley leaves, and measure the white wine. Set everything within easy reach.

   Time: PT5M

6. Cook the pasta partially

   Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for about 6 minutes, until just flexible but still very under‑done. Drain, reserving a cup of pasta water.

   Time: PT10M

   Temperature: boiling

7. Start the sauce

   In a large skillet, heat 2 Tbsp olive oil and 2 Tbsp butter over medium. Add the garlic and sauté 3 minutes until lightly golden. Sprinkle in the red‑pepper flakes.

   Time: PT5M

   Temperature: medium

8. Deglaze with wine

   Pour in 1/2 cup white wine, stirring to lift any browned bits. Reduce the wine by half, about 3 minutes.

   Time: PT3M

   Temperature: medium

9. Add stock and simmer

   Stir in 2 cups of the lobster stock (add more if needed) and bring to a gentle simmer for 5 minutes to let the flavors meld.

   Time: PT5M

   Temperature: low simmer

10. Finish the pasta in the sauce

    Add the partially cooked fettuccine to the skillet. Toss continuously, adding a splash of reserved pasta water or extra stock if the pan looks dry. Cook for 5 minutes, or until the pasta is al dente and the sauce coats the strands.

    Time: PT5M

    Temperature: medium‑low

11. Enrich and finish

    Stir in the remaining 2 Tbsp butter, the juice of half a lemon, and the chopped parsley. Season with salt and freshly cracked black pepper to taste.

    Time: PT2M

12. Add lobster meat

    Gently fold the lobster meat into the pasta, allowing it to warm through (about 2 minutes). Avoid over‑cooking the meat.

    Time: PT2M

13. Plate and serve

    Divide the pasta among four bowls, garnish with extra parsley, a lemon wedge, and a drizzle of olive oil if desired. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

70 g

Fat

35 g

Fiber

3 g