Homemade Fettuccine with Lobster Sauce
Indulge in a luxurious pasta dish with this recipe for fettuccine with lobster sauce. This dish perfectly blends elegance and comfort, featuring tender fettuccine coated in a rich, flavorful sauce. The star of the recipe is, of course, lobster, with both its sweet, succulent meat and a homemade lobster stock that enhances every bite.
This dish comes together with simple yet vibrant ingredients. A base of sautéed onions and garlic in olive oil provides a savory foundation, while fresh herbs like basil and parsley add a pop of brightness. Butter enriches the sauce, giving it a velvety finish, and when combined with the lobster stock, creates a smooth and flavorful coating for the fettuccine. The lobster meat adds a tender, ocean-fresh bite, making each forkful a decadent experience.
This fettuccine with lobster sauce recipe is sophisticated and surprisingly easy to prepare. It’s perfect for a special occasion or an impressive dinner at home. In just a few steps, you’ll have a restaurant-worthy dish on your table. Ready to dive into a deliciously creamy, lobster-infused meal? Let’s get cooking!
Lobster Stock
Lobster stock is a flavorful liquid made by simmering lobster shells and sometimes bodies, along with aromatic vegetables, herbs, and seasonings. It serves as a rich, savory base for soups, sauces, stews, and seafood dishes, adding a deep oceanic flavor that highlights lobster’s natural sweetness.
The shells (from boiled or raw lobsters) are typically combined with onions, garlic, celery, carrots, and herbs like thyme, bay leaves, and parsley to make lobster stock. White wine or water is used to deglaze the pot before simmering the mixture for an extended period to extract all the flavors from the shells. After simmering, the stock is strained to remove the solids, leaving a rich broth that is often slightly golden and packed with umami.
Lobster stock is similar to fish stock but has a more robust and distinct taste due to the rich flavor of lobster shells. It’s a key ingredient in dishes like lobster bisque, seafood risotto, or lobster sauces for pasta, amplifying the seafood essence and enhancing the overall flavor profile of the dish.
Fettuccini
Fettuccini is a type of Italian pasta that is flat, thick, and ribbon-like in shape. The name “fettuccini” translates to “little ribbons” in Italian, which aptly describes its appearance. It is made from durum wheat semolina and water, although some recipes include eggs to enrich the dough.
Fettuccini is similar in shape to tagliatelle but is generally slightly wider. It’s known for its ability to hold creamy sauces well, making it a popular choice for rich, indulgent dishes like Fettuccine Alfredo. The pasta’s broad surface area helps it absorb and cling to sauces, enhancing the overall flavor and texture of the dish.
Typically served fresh or dried, fettuccini can be found in various pasta dishes, from classic Italian recipes to more inventive culinary creations. It pairs well with various sauces, including creamy, tomato-based, and even seafood, making it a versatile staple in many kitchens.
Fettuccine with Simple Lobster Sauce Recipe
Ingredients
- ¾ pounds fettuccine
- 1 medium onion diced
- 3 cloves garlic chopped fine
- 2 tablespoons olive oil
- 2 cups lobster stock
- 2 cooked lobsters meat from tail and legs removed and chopped into bite sized pieces
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons butter
- salt and pepper to taste
Instructions
- Start by bringing a big pot of water to boil. Add the pasta and cook until al dente.
- Heat a medium-sized saute (frying) pan until hot. Add oil, and when it begins to shimmer, just before the smoking point, add the onions and cook for 3 minutes over medium-high heat.
- Add the garlic and continue cooking until the onions become translucent. Please don't let the garlic burn.
- Add a quarter cup of the lobster stock to deglaze the pan. Add the lobster and the rest of the lobster stock.
- Continue cooking until the lobster stock is reduced by half or to your desired thickness.
- Add the chopped basil and parsley. Mount the butter in pieces off the heat. Mounting is where you add butter to a sauce at the end to give it texture, flavor, and a sheen.
- Cut it up into smaller pieces and add one at a time while continuously stirring. You don't want to add all the butter at once.
- Taste the sauce and season with salt and pepper.
- When the pasta is done, drain it and add it to the sauce, mix it all together, and serve.
10 Responses
Wow! Maddie – you must be a very brave girl! That giant lobster would have scared me a lot.
This pasta dish sounds like “heaven”, though.
Hi Marlene, thanks for commenting. Please let me know how it works for you after you try it.
I love lobster and your recipe sounds divine. Can’t wait to try it. Thanks for the post.
This sounds amazing! I’ve recently started cooking with my stepdaughters and realized that they’ll actually eat now! It’s wonderful — in fact, I just blogged about it as well. Kudos to Maddie! More kid-friendly recipes would be much appreciated!
Jenny Fox
thesveltegourmet.blogspot.com
Thanks for the kind words. I’m working on some more recipes that not only will the kids enjoy eating, but enjoy preparing with you. Be sure to check out my Squidoo called Teaching Your Kids To Cook.
Oh yum. Can hardly wait to try it! I’ll serve it for the holidays since lobster is a real treat out here in the West Coast!
Hi Alexandra, do you ship lobster in from the East Coast? Let us know how it turns out.
this sounds so good I might try it
Do you still have the link for the lobster stock? There’s no link above.
Thank you
Hi Diane, it’s there now. Thanks for pointing this out.