Fettuccine & Lobster Cream Sauce

By Samantha Hemingway

• Total: 30 minutes
• Prep: 15 minutes
• Cook: 45 minutes
• Yield: 4 servings

Ingredients

• 2 10-12-ounce lobster tails
• 3 tablespoons olive oil or butter
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1/3 cup tomato paste
• 2 large tomatoes, skinned and chopped
• 1⁄2 cup chicken broth
• A handful of flat-leaf parsley, chopped, plus more to garnish
• 1⁄2 cup half & half or heavy cream
• 6 ounces fettuccine, cooked

Directions

1. Bring a large pot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil — stronger than a simmer, but weaker than a rolling boil. Add lobster tails and boil until tails are bright red and the meat turns white and tender. Each tail should take about 1 minute per ounce to cook.
2. Keep the water to one side for cooking the pasta.
3. Using kitchen shears, cut through the membrane on the underside of each lobster tail and remove lobster meat. Finally, put the meat in the fridge to cool..
4. Heat the oil in a sauté́ pan over medium heat, then add the garlic and shallots. When they are turning translucent and soft, stir in the tomato paste and the chopped tomatoes and stir for 3 minutes. Then add the and chicken broth. Pour in the cream and continue cooking on a medium heat for 2-3 minutes. Reduce heat to a simmer and cook for about 20 minutes, stirring occasionally.
5. Meanwhile, cut the lobster meat into bite-sized pieces, then add to the sauce and cook for a further 5 minutes over low heat, stirring occasionally.
6. Meanwhile, cook the pasta in the reserved lobster salted water. Drain in a colander and add the pasta to the saucepan, toss over a low heat for about 3 minutes until the sauce coats the pasta.
7. Sprinkle extra parsley.