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Ingredients
- Pantry Supplies:
- 1 c. thinly sliced fennel
- 1/4 c. dry vermouth
- 3/4 c. 35% cream
- 2 lobster tails (113g total), shelled and coarsely chopped
- 1/2 350g. pkg. fresh fettucine
- 1 tsp. lemon juice
- chives
- 1 tbsp. butter
- 2 tsp. flour
- 1 tsp. dijon mustard
- 1/8 tsp. salt
Details
Servings 2
Preparation
Step 1
Heat a frying pan over medium. Add butter and fennel. Cook, stirring frequently, until fennel is soft, about 4 minutes. Stir in flour and cook 1 - 2 minutes. Add vermouth and cook until completely evaporated, about 2 minutes. Whisk in cream, dijon and salt, stirring constantly until saucy, about 2 minutes. Add lobster and simmer about 3 minutes.
Cook fettuccine in boiling wter, following package directions but omittingsalt, until al dente. Drain, tehn stir into sauce with lemon juice. Garnish with snipped chives.
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