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Steamed Lobster Nestled on Fettuccine with Cognac Coral Butter Sauce
Makes 4 Servings
*4 (1 1/2-lb.) fresh lobsters
*1/2 cup heavy cream
*1/2 cup Cognac
*1 cup lobster stock
*1/2 lb. + 2 tbls. unsalted butter, diced
*1/4 cup snow peas
*1/2 lb. carrots
*1 tbls. ginger, blanched
*1 lb. fresh fettuccine
*Salt and pepper
1Steam the lobsters for 9 minutes and refresh in ice salted water. Break out the lobster from the shell, reserving all meat and all blue coral from the female.
2In a thick-bottom pan, reduce the cream, Cognac and lobster stock by half. Whisk in 1/2 pound (2 sticks) cold diced unsalted butter and the reserved lobster coral. Strain, season and keep warm.
3Cut the snow peas, carrots and ginger into fine strips. Cook vegetables and fettuccine separately in boiling salted water. Mix together with the remaining 2 tablespoons butter, salt and pepper and arrange a nest on four plates.
4Gently reheat the lobster meat in a modest amount of lobster coral sauce without boiling. Arrange neatly on the pasta and vegetable nests. Coat with the remaining sauce and serve immediately.
Jonathan M. Cartwright, Executive Chef, The White Barn Inn, Kennebunkport, Maine