FETTUCCINE - LOBSTER AND VEGETABLE

By akselden

Ingredients

• 4 cooked lobsters, about 1 1/2 lb. each
• 8 T. unsalted butter, at room
• temperature, divided
• 4 T. olive oil, divided
• 1/2 lb. mushrooms, stemmed and sliced
• 2 shallots, chopped
• 2 cloves garlic, minced
• 2 T. fresh lemon juice
• 1 C. halved grape tomatoes
• 1 C. frozen peas, thawed
• 2 C. frozen corn, thawed
• 2 tsp. chopped fresh thyme
• 1 tsp. chopped fresh oreqano
• Salt and pepper
• 1 lb. cooked fettuccine
• 8 T. grated pecorino Romano cheese

Preparation

Step 1

1 Remove meat from lobsters. Discard shells. Save claw meat for garnish and chop remaining meat.

2. Heat 2 T. butter and 2 T. olive oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots and garlic; cook until softened, about 4 minutes.

3. Stir in lemon juice. Add tomatoes, peas, corn, chopped lobster meat, thyme, oregano, remaining butter and olive oil. Stir well. Cook until well heated, about 5 minutes. Season with salt and pepper to taste.

4. Place fettuccine on serving plates, and top with lobster and vegetable sauce.

5. Sprinkle with cheese.

6. Garnish each plate with one lobster claw.