Lobster Fettucini in Tarragon Cream Sauce

JoeC — Sat, 25 Jul 2009 23:38:06 +0000

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.

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Lobster Fettucini in Tarragon Cream Sauce