Creamy Tomato Lobster Fettuccine

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fettuccine

• 1/4 lb. cooked lobster meat, chopped

• 2 tbsp. butter

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• Salt to taste

• 1/4 cup brandy

• 3/4 cup heavy cream

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/4 cup Italian parsley, finely chopped

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the butter and olive oil in a large pan over low heat and sauté the chopped shallot until soft and translucent, about 2-3 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

3. Add the tomato paste and cook on medium-low for 2–3 minutes, stirring until it deepens in color. Season with salt to taste.

4. Add the brandy to deglaze the pan and stir until fully evaporated, about 1–2 minutes.

5. Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

6. Add the lobster and let the sauce simmer gently on low heat for 3–4 minutes

7. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

8. Strain the pasta and add it to the pan along with the lobster sauce and 1/4 cup of pasta water. Toss on medium-heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

9. Add the parsley and toss again.

10. Plate and top with more parsley.