Fettuccini With Vanilla Bean Lobster Sauce
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
40
Spice
44
Sweetness
54
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Fettuccini2 inches
Vanilla Bean (piece)1 small
Shallot (finely minced)3 tsps
Unsalted Butter1 tsps
Flat Leaf Parsley (chopped)Directions:
1
Place lobster tails in a saucepan of well-salted water, cover and bring to a boil
2
As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes
3
Bring a large pot of salted water to boil for pasta
4
Drain lobster tails and let cool, just until they are cool enough to handle
5
Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors
6
Cut lobster tails on an angle into 1/2" slices and set aside
7
With the tip of a pairing knife slice open vanilla bean and scrape out seeds
8
Add pasta to boiling water and cook according to package directions until al dente
9
While pasta is cooking heat a large skillet on medium high
10
Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low
11
Cook, stirring for 1 munute
12
Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture
13
Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water
14
Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta
15
Season to taste with salt and pepper and arrange pasta on serving plates
16
Sprinkle with parsley and finishing salt