Lobster Alfredo Recipe

Ingredients for Lobster Alfredo lobster recipe

1 tablespoon of whole butter
2 cups of heavy cream
½ cup of lobster fumet
1 ¼ cup of freshly grated parmesan
1 teaspoon of Dijon mustard
¼ teaspoon of Tabasco
¼ teaspoon of Black pepper
1 dash of Worcestershire sauce
¾ pounds of pasta (fettuccine)
1 cup of fresh, shucked lobster meat
¼ cup of parsley
4 eggs (you will only need the yolks)

How to prepare Lobster Alfredo lobster recipe

Melt the whole butter over medium heat in a medium size sauce pan.
Stir in heavy cream and lobster fumet.
Increase to medium high.
Before the cream reaches the boiling point, it is time to add the freshly grated parmesan. Whish the cream until all the parmesan has melted.
Whisk in Dijon mustard, Tabasco, black pepper and Worcestershire sauce.
Reduce the heat; a fast simmer is enough.
Leave the sauce to simmer for 20 minutes.
While the sauce is simmering, you will have time to prepare the fettuccine. Cook the pasta long enough to suit your own taste; normal or al dente. You will also have time to cut the lobster meat into pieces and chop up the parsley.
Drain the fettuccine and arrange it on serving plates.
Add lobster to the sauce.
Separate egg yolks from egg whites and add the yolks to the sauce.
Set the heat on medium high.
Leave the sauce over the heat until the sauce is medium thick.
Pour sauce over the fettuccine.
Use the parsley as decoration on top.
Serve immediately.

Lobster recipe facts: What is lobster fumet?

The word fumet means aroma in French, and lobster fumet is a type of concentrated stock that truly enhances the flavour of any lobster meal. If you want to do your own lobster fumet, you start by selecting fresh vegetables, preferably tomato, onion, leek, celery and parsley. Remove the seeds from the tomato and chop all the vegetables. Chop lobster heads into 2 cm pieces (if you want to, you can add chopped up prawns, crabs and crayfish as well). Place the vegetables in a saucepan with a little oil and let them “sweat” before you add the chopped lobster heads. Quickly fry everything and then place the ingredients in a pre-heated hot oven and leave them to roast for 20 minutes. Return everything to the saucepan and place over heat. Add a dash of cognac or brandy and deflame. Add fish stock and leave to simmer until the liquid has been reduced. Whisk in a knob of butter to thicken the fumet. Leave to cool down and store in the refrigerator until its time to use it in a lobster recipe. Some people prefer to remove any solid parts from the lobster fumet while others like to keep them in.

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Lobster Alfredo Recipe