Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. fettuccine
1/4 - 1/2 lb. lobster meat, chopped
2 tbsp. salted butter
1/2 shallot, finely chopped
4 garlic cloves, minced
2 tbsp. tomato paste
1/2 tsp. salt
1/4 cup brandy
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/4 cup Italian parsley, finely chopped
Directions:
Bring a large pot of water to a boil.
Meanwhile, heat the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste and salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Add the lobster and let simmer for 3-4 minutes on low heat.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
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.
Add the parsley and toss again.
Plate and top with more parsley.