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Fettuccine with Lobster, Avocado, Tomato in White Wine Cream Sauce
 Yield:
4 servings
1/2 cup white wine
2 tablespoons sherry wine vinegar
1/2 cup lobster stock
4 tablespoons minced shallots
2 cups heavy cream
1 pound Maine lobster meat, fresh or frozen
1-1/2 avocados, peeled, and diced
8 plum tomatoes, peeled and diced
Salt and pepper to taste
3 quarts water
1 tablespoon salt
1-1/2 pounds fresh lemon fettuccine pasta
Parsley leaves, chopped as garnish
Lobster and white wine cream sauce:
In a medium sized saucepan,
over moderately high heat, combine the wine, vinegar, lobster stock and
shallots, stirring frequently while bringing to a boil. Continue stirring and
boiling until liquid has reduced its volume to a little less than 1/2 cup.
Add cream and continue to boil. Reduce until thickened.
Add lobster meat, avocado and tomato, bring to a boil; season with salt and
pepper. Reduce heat to a minimum to keep warm.
Assembly:
In a 4-to 6-quart
pot, bring water to a boil, add salt, return to boiling and add pasta. Stir
frequently making sure the strands do not stick to pot or each other. Boil the
pasta according to package directions or until al dente. Drain and return to
pot.
Add lobster sauce and toss to mix.
Serve immediately, garnished with chopped parsley.
Nutritional information per serving (12 ounces): calories - 1,363;
cholesterol - 273 milligrams; protein - 51 grams; sodium - 2,077 milligrams; fat
- 60 grams; dietary fiber - 12 grams; carbohydrate - 153 grams; calcium - 267
milligrams
Source: Cooking Maine Lobster: there’s more than one way ... by Julienne
Guyette and friends.
Recipe by Diana Ferry, Radisson Hotel Eastland, Portland, Maine.
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