Ingredients for Lobster Tagliatelle With Chili Tomato And Parsley
- 8 ounces tagliatelle
- ½ cup creme fraiche
- ¼ cup chopped fresh flat-leaf parsley
- 2 (1 1/2 pound) cooked lobsters (meat removed from the shells and chopped into 3/4 inch chunks)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 red chili pepper, finely chopped (deseeded for less heat, if desired)
- 2 roma tomatoes, chopped
- ½ cup dry white wine
- 1 cup fish stock
- salt and freshly ground black pepper, to taste
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How to Make Lobster Tagliatelle With Chili Tomato And Parsley
- Remove the lobster flesh from its shells and chop into ¾ inch chunks. Set aside.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the minced garlic and chopped chili. Cook for 2 minutes, stirring frequently, until fragrant.
- Pour in the white wine and cook until reduced by half (about 3-4 minutes).
- Add the fish stock and simmer until the liquid is reduced by half (about 5-7 minutes).
- Meanwhile, cook the tagliatelle pasta according to package directions until al dente.
- Remove the garlic and chili from the sauce using a slotted spoon. Discard.
- Stir in the crème fraîche and lobster meat. Cook for 2 minutes until the lobster is heated through.
- Add the drained pasta to the pan. Toss to combine.
- Stir in the chopped parsley. Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
16g
Fat
50g
Carbs
20g
