Lobster Fettuccine

Recipe courtesy Chuck Hughes

• Ready In: 3 hrs 10 mins
• Serves: 4

Ingredients

• Lobster Stock

• 2  lobsters (or the equivalent of 3 pounds)
• 3  tablespoons olive oil
• 1  carrot, chopped
• 1  celery, chopped
• 1  onion, chopped
• 1  head garlic, halved
• 4  sprigs fresh rosemary
• 4  sprigs fresh thyme
• 1  tablespoon peppercorn
• 16  cups water
• 2  tablespoons ketchup

• Fettuccine

• 1  pound/ 450 g dried or fresh fettuccine
• 1  tablespoon olive oil
• 1  shallot, finely chopped
• 2  garlic cloves, minced
• 1  cup  fresh or  frozen peas
• 1⁄2 cup  thinly sliced fresh chives
• 2  tablespoons butter
•  salt & freshly ground black pepper

Directions

1. For the lobster stock:
2. In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
3. In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
4. For the fettuccine:
5. Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
6. Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
7. Cook's Note:
8. Any leftover lobster stock can be kept in the freezer for up to 3 months.