Halloween Recipe: Lobster Fettuccine

by Sue Taggart

A very dramatic looking yet uncomplicated and delicious recipe. The hardest part, finding the black fettuccine!

Serves 4-6:

3-4 lb   lobster( 2-3 smaller ones will yield sweeter meat)

2           lemons cut in half

1 tbsp  extra virgin olive oil

1/2       large yellow onion-diced

2          garlic cloves- minced

1/2 c   dry white wine

20 0z  whole canned “Italian style” tomatoes (chop into 1/2″ pieces- save the liquid to add a little to the                    sauce

1 tbsp  butter

1/3 c    heavy cream

1 lb      black fettuccine

1 tbsp freshly squeezed lemon juice

salt and pepper

fresh chopped parsley for garnish

grated parmesan for garnish


Fill a large pot with water (about 1 gallon), add teaspoon of salt and the 4 lemon halves and bring to the boil. Put the lobsters in, turn the heat down low and simmer for 8 minutes. Remove lobsters and put under running cold water to cool. When cool enough to handle, remove tail and claws and using kitchen scissors remove the meat. Cut the meat into ½-1” cubes.

For finished pasta dish:

Fill a large saucepan with water and heat to boiling for the pasta.

Heat saucepan over medium heat, add olive oil and warm for 20 seconds, then add onion and garlic. Saute for 2 minutes, stirring to make sure the garlic doesn’t burn. Add the wine and turn heat to high for one minute. Turn heat back to medium, add the chopped tomatoes. At this point add the pasta to the boiling water and cook as per the directions on the package (black fettuccine usually only takes 3-4 minutes).

Cook the tomatoes for two minutes and add 2 Tbs of the reserved liquid from the can. Add the lobster  and lemon juice and cook for one minute to warm through. Add the butter and stir till melted. Add the cream and stir, about 30 seconds.

Drain the pasta and serve into dishes, top with the lobster and sauce and garnish with fresh chopped parsley and some grated parmesan cheese.

Related Posts