Fettuccine and Lobster Bake
Preparation time: 30 minutes
Total time: 45 minutes
Serving size: Serves 6
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8 Ounces fettuccine noodles
3/4 Pound fresh lobster
1 Tablespoon safflower oil
1 Small Onion finely chopped (about 1 cup)
2 Tablespoons flour
1 1/2 Cups unsalted chicken or fish stock
1/4 Cup Meadow Brook Heavy Whipping Cream
1/8 Teaspoon grated nutmeg
1/4 Teaspoon salt
1/4 Teaspoon white pepper
1/4 Cup fresh bread crumbs
1/2 Cup freshly grated parmesan cheese
1/4 Teaspoon paprika
Parsley sprigs for garnish
Add the fettuccine noodles to 3 quarts of boiling water with 1 1/2 teaspoons of salt. Start testing the pasta after 8 minutes and cook until it is al dente.
Meanwhile, to prepare the sauce, pour the oil into a shallow casserole over medium heat. Add the onion and sauté it until it turns translucent - about 3 minutes. Stir in the flour and continue to cook, stirring constantly, for 2 minutes. Remove the casserole from the heat. Slowly whisk in the stock and Meadow Brook Whipping cream, stirring the mixture until it is smooth. Add the nutmeg, salt and pepper, and stir. Preheat the boiler.
Drain the pasta and add it, along with the lobster, to the sauce. Return the casserole to the stove and bring the sauce to a simmer. Cover the casserole and simmer gently until the lobster becomes opaque - 2 or 3 minutes.
To prepare the dish for the table, wipe any sauce from the visible inside walls of the casserole. Then top the dish with the bread crumbs, cheese and paprika and broil it until the topping is golden - about 2 minutes. Garnish with the parsley sprigs and serve hot.
This recipe uses Meadow Brook Heavy Whipping Cream.
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