Lemon Fettuccine, Lobster, Avocado & Tomato in White Cream S

The title was too long so it was truncated. It was supposed to say "Lemon Fettuccine with Lobster, Avocado and Tomato in a White Cream Sauce". Lobster was on sale, so we bought a bunch and this is one of the recipes we are going to make with it. It's from the Maine Lobster Counsel website. Prep and cook times are estimates since we haven't made this yet. Also, prep time does not include the time to remove the lobster meat from the shells or make homemade lobster stock if you choose to do so.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄2 cup white wine
• 1⁄2 cup  lobster stock (we made our own with the leftover lobster shells... I've posted the recipe we used)
• 2  tablespoons sherry wine vinegar
• 4  tablespoons shallots, minced
• 2  cups heavy cream
• 1 1⁄2 avocados, peeled, seeded, and diced
• 8  plum tomatoes, peeled, seeded, and diced
• 1  lb lobster meat, fresh, chopped
• 1  lb fettuccine, fresh lemon-flavored
• 1  pinch salt, to taste
• 1  pinch pepper, to taste
• 1  teaspoon parsley, chopped, for garnish

Directions

1. In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
2. Add heavy cream and reduce until thick.
3. Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
4. Bring a pot of salted water to a boil and cook fettuccine.
5. Drain and toss with the lobster sauce you just made.
6. Garnish with chopped parsley.