Lobster Fettucini in Tarragon Cream Sauce
Jul 25th, 2009 by JoeC
Birthdays at our house are always excuses to make fancy food, drink champagne and eat too much. Tonight, for our son’s birthday (33), my wife Barb made a favorite of his that we discovered at a local restaurant, The Seahorse, in Noank, CT. The official name on her recipe is “Spinach fettucine topped with lobster, scallops, crabmeat, tomatoes and asparagus in a tarragon cream sauce” (whew!!). Herewith is the recipe.
Ingredients
1 sm. shallot, chopped finely
4 1/2 Tblspoons butter
3 tsps tarragon
Asparagus tips (1 bunch)
1 can diced tomatoes, drained
3/4 cup heavy cream (don’t subsitute light cream, it will curdle)
1 1/4 cup lobster stock (not bottled clam juice)
1/2 cup dry white wine
Meat of 2 1-1/4 lb lobsters, chopped
1/3 lb. small scallops
1 can crabmeat
1 box spinach fettucini
Salt, pepper to taste
Procedure:
1. Cook shallots in butter 3 mins.
2. Add tomatoes and tarragon, increasing heat to high so tomatoes lose some of their moisture.
3. Add the lobster stock, cream and wine and continue boiling until sauce has reduced.
4. Add salt, pepper to taste.
5.Reduce heat, stir in seafood and already steamed asparagus tips. Cook 2 mins. until meat is hot.
6. Serve over spinach fettucini.
I tried this recipe out last night. It turned out perfect. I tried it because I just recently started to add tarrragon to sauces for seafood. The tarragon makes the lobster stand out and with the cream is superb. It goes very well with fresh sea scallops too.