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Fettuccine with Simple Lobster Sauce Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: American
Servings: 4 servings


  • 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


  • 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. Do not 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.
  • It is better to 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 all together and serve.