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Creamy Fettuccine with Lobster, Asparagus and Le Douanier https://www.metro.ca/userfiles/image/recipes/fettuccini-cremeux-homard-asperges-douanier-5462.jpg PT25M PT15M PT40M
Remove lobster meat from tail, claws and body, dice and refrigerate.Cook fettuccine al dente, drain and set aside. In a saucepan, melt butter over medium-low heat and cook shallot and leek until golden.Add tomatoes and garlic and continue cooking over low heat for about 3 minutes. Salt and pepper to taste.Add wine and cook to reduce for about 5 minutes.Stir in cream and continue cooking for another 5 minutes.Strain sauce into a large frying pan.Add lobster meat and blanched asparagus to sauce, and continue cooking for 2 minutes.Add chopped tarragon and stir in cheese. Serve lobster and asparagus sauce over fettuccine and garnish with tarragon.
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1 1/2 lb (680 g) cooked lobster 1 lb (454 g) fettuccine 1/4 cup (60 mL) butter 1 shallot, finely chopped 1 leek, thinly sliced 2 Tomato, diced 2 garlic cloves, chopped To taste salt and freshly ground pepper 1/2 cup (125 mL) white wine 2 cups (500 mL) 15% cream 1 cup (250 mL) fresh Québec asparagus, blanched and cut in 2.5 cm (1 inch) pieces 1 Tbsp. (15 mL) chopped fresh tarragon 1/2 cup (125 mL) shredded Le Douanier cheese To taste fresh tarragon, to garnish
Creamy Fettuccine with Lobster, Asparagus and Le Douanier

Creamy Fettuccine with Lobster, Asparagus and Le Douanier

Rate this recipe
22 Votes
4
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 lb
    (680 g)
    cooked lobster
  • 1 lb
    (454 g)
    fettuccine
  • 1/4 cup
    (60 mL)
    butter
  • 1
    shallot, finely chopped
  • 1
    leek, thinly sliced
  • 2
    Tomato, diced
  • 2
    garlic cloves, chopped

  • To taste salt and freshly ground pepper
  • 1/2 cup
    (125 mL)
    white wine
  • 2 cups
    (500 mL)
    15% cream
  • 1 cup
    (250 mL)
    fresh Québec asparagus, blanched and cut in 2.5 cm (1 inch) pieces
  • 1 Tbsp.
    (15 mL)
    chopped fresh tarragon
  • 1/2 cup
    (125 mL)
    shredded Le Douanier cheese

  • To taste fresh tarragon, to garnish
Imprimer ma sélection

Preparation

Remove lobster meat from tail, claws and body, dice and refrigerate.

Cook fettuccine al dente, drain and set aside. In a saucepan, melt butter over medium-low heat and cook shallot and leek until golden.

Add tomatoes and garlic and continue cooking over low heat for about 3 minutes. Salt and pepper to taste.

Add wine and cook to reduce for about 5 minutes.

Stir in cream and continue cooking for another 5 minutes.

Strain sauce into a large frying pan.

Add lobster meat and blanched asparagus to sauce, and continue cooking for 2 minutes.

Add chopped tarragon and stir in cheese. Serve lobster and asparagus sauce over fettuccine and garnish with tarragon.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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