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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
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4 lobsters, about 625 g (1 1/2 lb.) each or 625 g frozen lobster meat, thawed.
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15 mL (1 tbsp.) olive oil
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1 garlic clove finely chopped
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1 shallot finely chopped
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1 zucchini
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1 sweet yellow pepper
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125 mL (1/2 cup) white wine
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400 mL (1 container) narinara sauce
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350 g (1 pkg.) fettuccine
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To taste, freshly ground pepper
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To taste, chopped fresh flat-leaf parsley
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Directions
- 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.
- 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.
- 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.
- 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.
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