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Fettucine with lobster marinara sauce

Fettucine with lobster marinara sauce

Crêpes, bread and sandwiches | Medium | 1 hour
Crêpes, bread and sandwiches
Medium
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 300
  • Lipides 4 g 6 %
    • ++ Trans fat 0 g 3 %
  • Cholesterol 150 mg
  • Sodium  740 mg 31 %
  • Carbohydrate 42 g 14 %
    • Fibre  3 g 12 %
    • Sugars  5 g
  • Protein 26 g
    • Vitamin A 2 %
    • Vitamin C 60 %
    • Calcium 10 %
    • Iron 15 %
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Recipe details

Ingredients

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Directions

  1. For live lobster, plunge lobsters head-first into a large pot of boiling salted water and return to a boil. Cook for 10 to 15 minutes or until shells are completely red. Drain lobsters and let cool. On a work surface, cut off lobster tails and claws. Remove meat and chop into large chunks. Reserve. 
  2. Heat oil over medium-high heat in a large saucepan; add garlic and shallot and cook for about 1 to 2 minutes. Add zucchini and pepper and continue cooking for 5 minutes, or until vegetables are tender.
  3. Pour in white wine and reduce by half, about 4 to 5 minutes. Stir in pasta sauce and reduce heat to low. Simmer sauce gently, covered.
  4. Cook pasta according to package instructions. Drain pasta and add to sauce along with lobster meat; toss gently to coat with all ingredients. Season with pepper and garnish with parsley.


Ricardo's tips: Cooking lobster

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