The title was too long so it was truncated. It was supposed to say "Lemon Fettuccine with Lobster, Avocado and Tomato in a White Cream Sauce". Lobster was on sale, so we bought a bunch and this is one of the recipes we are going to make with it. It's from the Maine Lobster Counsel website. Prep and cook times are estimates since we haven't made this yet. Also, prep time does not include the time to remove the lobster meat from the shells or make homemade lobster stock if you choose to do so.

Ingredients

6 serv.

white wine↗1⁄2 cup
lobster stock↗1⁄2 cup
we made our own with the leftover lobster shells... I've posted the recipe we used
sherry wine vinegar↗2 tablespoons
shallots↗4 tablespoons
minced
heavy cream↗2 cups
avocados↗1 1⁄2
peeled, seeded, and diced
plum tomatoes↗8
peeled, seeded, and diced
lobster meat↗1 lb
fresh, chopped
fettuccine↗1 lb
fresh lemon-flavored
salt↗1
to taste
pepper↗1
to taste
parsley↗1 teaspoon
chopped, for garnish

Step-by-step instructions

1
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
2
Add heavy cream and reduce until thick.
3
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
4
Bring a pot of salted water to a boil and cook fettuccine.
5
Drain and toss with the lobster sauce you just made.
6
Garnish with chopped parsley.

Source: food.com

Original recipe ↗

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