- 2 live 1-pound chicken lobsters
- 1 pound fresh garden peas or asparagus
- 8 ounces dried fettuccine
- 2 Tbsp olive oil
- freshly ground black pepper
- 2 Tbsp unsalted butter
- kosher or sea salt
- 1 ounce Parmigiano-Reggiano cheese, grated
Parboil the lobsters, drain and let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails. Cut the lobster meat in to 3/4-inch dice. Cover and refrigerate. You have the option of either cracking open and picking the carcass for meat to be added to the diced meat or reserving it to make soup.
Shuck the peas; you should have about 1 cup. Blanch them in boiling water and submerge in ice water immediately to stop the cooking. Drain and reserve. If using asparagus, peel them unless they are small and tender “pencils” and cut on the diagonal into 3/4-inch pieces. Blanch in boiling salted water for 1 to 3 minutes until tender. Remove the asparagus from the boiling water and submerge in ice water immediately to stop the cooking. Drain and reserve.
Fill a 6- to 8-quart pot with 4 quarts of water and add 4 tablespoons salt. Bring to a rolling boil. Before you add the fettuccine, organize the other ingredients. There will be no time to spare once you start cooking the pasta. Heat a large saute pan (10 inches) over medium heat. add the Fettuccine to the boiling water. It will take 5 to 6 minutes to cook.
After the pasta has been cooking for 2 minutes, add the olive oil and diced lobster meat to the saute pan. It should be sizzling. Grind a little pepper over the lobster. Saute the lobster for about 2 minutes, turning the pieces with tongs. The oil will turn red. Add the peas or asparagus, lower the heat and saute for 1 minute more.
Drain the pasta in a colander, shaking the colander well so that the pasta is as free of water as possible, and add it to the saute pan. Add the butter and toss or stir the fettuccine so that it becomes coated with the pan juices. Season lightly with salt and adjust the pepper, Place in a large bowl or divide evenly among warmed bowl, sprinkle with Cheese and serve at once.
Yield: Serves 4 as a first course or 2 as a hearty main course
From: Lobster at Home by Jasper White
Gray: I enjoyed this, but I think that unless you live in New England where lobster is cheap in the summer (we don’t), then there are better ways to enjoy it. I would like to try this again with crab or shrimp, and I think it would be just as good and a lot less expensive. You definitely need to have everything prepped in order to get it done on time. Other than that it isn’t very difficult, but there is a fair amount of work that goes into prepping the lobster.
Katie: I thought this was good, but it seemed like a lot of work when you could just eat the lobsters with butter after boiling. I think I would try this recipe with shrimp next time!