FETTUCCINE WITH LOBSTER AND ZUCCHINI
Feta cheese gives a briny edge to this quick pasta dish, with fresh zucchini, tomatoes, herbs and lobster. Add the lobster off-heat at the end to guard against overcooking; it will warm just enough as it is gently tossed, putting all the ingredients on speaking terms. If you are entertaining guests and do not prefer last-minute preparations, don't hesitate to serve the pasta at room temperature, glossed with an extra glug or two of good olive oil.
Provided by Florence Fabricant
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 1/2 tablespoons of the chives.
- Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
- Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.
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Aley Elsaka
[email protected]This recipe is not worth trying.
wouter van zyl
[email protected]I would not recommend this recipe. It was a waste of time and money.
Gurung Dai
[email protected]This recipe was a disaster! The lobster was rubbery and the zucchini was mushy. The sauce was also very bland.
Muhammadidrees Muhammadidreesm79
[email protected]I wasn't a fan of this recipe. The lobster was overcooked and the zucchini was bland. The sauce was also too salty.
Lorans Alkurdy
[email protected]This recipe was a bit too rich for my taste, but it was still good.
Bryleigh Allison
[email protected]I loved this recipe! The lobster was cooked perfectly and the zucchini was a great addition. The sauce was also very good.
Kelly Cisneros
[email protected]This was a delicious recipe! The lobster was cooked perfectly and the zucchini was a great addition. The sauce was also very good, with a nice balance of flavors.
Peeral Laghari
[email protected]This recipe was easy to follow and the results were delicious! The lobster was cooked perfectly and the zucchini was a great addition. The sauce was also very good, with a nice balance of flavors.
Johar Abbas
[email protected]I followed the recipe exactly and it turned out great! The lobster was tender and juicy, and the zucchini was cooked perfectly. The sauce was also very flavorful.
Shahil Shahil
[email protected]This was a great recipe! The lobster was cooked perfectly and the zucchini was a nice addition. The sauce was also very good, with a nice balance of flavors.
Wazir Ahamed
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the delicate flavor of the lobster and the zucchini added a nice crunch. The sauce was also very good, with just the right amount of spice.
Mahar Shahzaib
[email protected]This was a fantastic recipe! The combination of lobster, zucchini, and fettuccine was perfect, and the sauce was rich and flavorful. I will definitely be making this again.