Creamy Lemon Lobster Fettuccini

You may remember a few weeks ago that we put our chef skills to the test and made homemade fettuccini. We have to admit that even after Jamie’s famous pasta fail in culinary school, the homemade pasta process is a lot of fun and really not too difficult if you give it your full attention. That is why we decided to make it the main event of our 2021 Valentine’s Day Menu! It’s a fun bonding experience for a couple’s night in and a great activity to do with kids of all ages. There is something so satisfying about seeing your homemade pasta on a plate, even if it looks a little less perfect than restaurant quality.

To take things up another notch, we have made this preparation of pasta by incorporating lobster and a decadent cream sauce. It is Valentine’s Day, right?! We are pretty much obsessed with this recipe and we know you will be as well. Adding lobster, an ingredient that we don’t cook with often, to our homemade pasta and a creamy lemon sauce… .. well, let’s just say we are overwhelmed with food joy. If you don’t have easy access to live lobsters, you can buy lobster tails as an easy option for this recipe. Be sure to also take a look in the freezer section of your grocery store; Whole Foods sells frozen lobster meat that is delicious and had quite a bit of claw meat – our favorite!

Creamy Lemon Lobster Fettuccini

  • Servings: 2
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Our decadent lobster pasta for two! The perfect addition to your Valentine’s Day celebrations.

Ingredients

  • 1 recipe of our homemade fettuccini, or 1/2 lb fettuccini
  • 12-16 oz lobster meat (thawed if frozen), or 3 lobster tails (thawed if frozen)
  • 1 1/2 cups dry white wine
  • 4 tbs salted butter, divided
  • 5 large sprigs of thyme
  • 2 lemons (the second lemon is for garnish and optional)
  • 1 shallot, minced
  • 2 gloves of garlic, minced
  • 1 cup heavy cream
  • salt and pepper to taste
  • fresh parsley for garnish, optional

Directions

  1. Put the white wine, 2 tbs of butter, and thyme in a medium sized sauce pot. Squeeze the juice from the lemons into the pot and add the lemon rind to the pot as well. Bring the pot to a low simmer and add the lobster meat. If you are using lobster tails, poach the lobster tails in their shells to get extra lobster flavor. Poach the lobster tails for about 6 minutes – until just warmed through. It is okay if the lobster is undercooked at this point, as it will be cooked again later. After the lobster has warmed, remove it from the pot with a slotted spoon and set the lobster meat aside. Remove the lemon rinds and pour the wine sauce into a bowl and reserve it for later.
  2. Use the same pot to heat the remaining 2 tbs of butter. Add the shallot and garlic and cook until caramelized, about 4 minutes. Add 1 cup of the wine sauce to the pot and let that liquid reduce by 1/3 up to 1/2 over medium heat. When the liquid has reduced, remove any thyme or lemon that is in the pot, and add the heavy cream. Give everything a good stir and let the cream sauce come to a slow simmer. Add the lobster back into the sauce and let the sauce reduce again over the lowest heat on your stove while you cook the pasta.
  3. Bring a large pot of salted water to a boil. If you are using our fresh fettuccini recipe, cook the pasta for about 3 minutes, or until al dente. If you are using a packaged pasta, cook to the lower time of the cooking instructions. Reserve some of the pasta water before draining the pasta.
  4. Put the pasta back into its cooking pot and add the lemon cream sauce to the pasta. Gently stir it to combine all of the ingredients and to let the pasta absorb the sauce. If the sauce seems too thick, add a little pasta water to thin it back out to your desired consistency. Season to taste with salt and freshly cracked black pepper.
  5. Serve the pasta in two large bowls. Top with fresh parsley and additional lemon slices, if desired.


Semi-Homemade Lobster Ravioli With Shrimp & Spinach

A few days of quarantine and social distancing has proven to be quite the challenge for our mental health. It’s hard to feel like we all aren’t going a little crazy in the midst of the world’s chaos. In order to bring some normalcy back into our lives, we created this ravioli recipe. It is simple in ingredients but elevated in taste and presentation. Just the act of eating a composed plate has helped us feel a little less out of our heads and more like we are participating in the real world.

This semi-homemade recipe involves just a few ingredients but really ups the game on what dinner looks like. We have taken pre-made lobster ravioli and combined it with shrimp, spinach, and a lemon cream sauce to create a recipe that feels a little more sophisticated in the days of freezer meals. As always with our recipes, substitute the ingredients you have on hand if you can’t find these in your grocery store. Frozen shrimp and frozen spinach are easy substitutes for fresh and any cheese flavor ravioli will be great in this recipe if you can’t find lobster ravioli in the refrigerated section of the grocery store.


Lobster Ravioli With Shrimp & Spinach

Makes: 2 servings

Prep Time: 15 minutes Total Time: 25 minutes

Ingredients:

  • 1 packet lobster ravioli (about 12 in a package)
  • 16 shrimp (about 3/4 lb), peeled and deveined
  • 3 tbs olive oil
  • 3 cloves garlic, minced and separated
  • 6 cups packed fresh spinach (substitute 1 package frozen)
  • juice and zest of one lemon
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Heat a large saute pan over medium-high heat. Add the olive oil, 1 tbs garlic, and spinach and saute for 3-4 minutes, or until the spinach begins to wilt. You don’t want the spinach to wilt away completely, you just want to cook out most of the water. Remove the spinach from the pan onto a plate and set aside.
  2. Add the second tbs of olive oil to the pan. Season the shrimp with salt and pepper and add them to the pan. Cook the shrimp 3 minutes per side and remove them from the pan onto the plate with the spinach.
  3. Bring a medium pot of water to a boil. Add the ravioli and cook according to package directions.
  4. While the ravioli are cooking, add the remaining tbs of oil to the saute pan. Add the remaining 2 tbs garlic and saute until fragrant, about 3 minutes. Add the lemon zest and juice and white wine to the pan. Whisk to combine and cook another 2 minutes to cook off the alcohol. Reduce the heat and add the heavy cream, Stir to combine and season with salt and pepper to taste.
  5. When the ravioli have finished cooking, remove from the pot with a slotted spoon and place directly into the lemon cream sauce. Toss well to coat before adding the spinach and shrimp back into the pan. Cook another 2 minutes so that the flavors can combine. Season as necessary before serving.