Fettucine In Lobster Broth With Shrimp, Crawfish And Crab

By á-174942

Ingredients

• LOBSTER STOCK:
• 2 tablespoons olive oil
• 1 large onion chopped
• 1 small carrot chopped
• 1 celery stalk chopped
• Chopped shells of 2 roasted lobsters
• 1 cup white wine
• 6 cups water
• 3 garlic cloves
• 2 plum tomatoes chopped
• 1 bay leaf
• 6 sprigs parsley
• 3 tablespoons creme fraiche
• 2 teaspoons chipotle puree
• Salt to taste
• Freshly-ground black pepper to taste
• Fresh chives
• SAUTEED SHRIMP:
• 16 medium shrimp shelled, deveined
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• CRAWFISH:
• 4 quarts water
• Salt to taste
• 1 bay leaf
• 6 sprigs fresh thyme
• 2 garlic cloves
• 6 black peppercorns
• 6 dashes hot pepper sauce
• 2 pounds crawfish
• ASSEMBLY:
• 2 pounds fresh fettucine cooked al dente
• 1 pound cooked lump crabmeat
• Fresh chives

Details

Servings 8

Preparation

Step 1

Lobster Stock: Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes.

Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes.

Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.

For the Sauteed Shrimp: Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.

For the Crawfish: Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.

To assemble: Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.

This recipe yields 8 servings.