Lobster Pasta

Name: Lobster Pasta
Ingredients: 4 small lobster tails; 12 oz. pkg. Ronzoni thin egg fettucine; 3 Tbsp. minced shallots; 3 oz. olive oil; 1/4 c. white wine; 1 c. heavy cream; 3 c. fresh basil leaves, lightly packed; 1/2 tsp. minced, fresh ginger; 1/4 lb. butter, cut up; 1/2 c. marinara sauce; salt and pepper

11 ingredients

12 steps

Ingredients

4 small lobster tails
12 oz. pkg. Ronzoni thin egg fettucine
3 Tbsp. minced shallots
3 oz. olive oil
1/4 c. white wine
1 c. heavy cream
3 c. fresh basil leaves, lightly packed
1/2 tsp. minced, fresh ginger
1/4 lb. butter, cut up
1/2 c. marinara sauce
salt and pepper

Directions

1

Blanch lobster tails in boiling water for 3 minutes.
2

Remove and put in cold water.
3

Remove meat from shells and slice into 1/4-inch pieces.
4

In saute pan over medium heat, cook lobster and shallots in 1 ounce of olive oil for 2 minutes.
5

Remove lobster and add wine and cream.
6

Reduce heat and simmer 3 minutes.
7

Add ginger and basil and simmer 1 minute longer.
8

Add butter and lobster and mix well.
9

Add marinara, salt and pepper.
10

Toss cooked pasta with remaining olive oil.
11

Add to sauce and toss again.
12

Serves 4 as a first course.