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Butter-Poached Lobster Fra Diavolo

over Fresh Fettucine with Pine Nut-Basil Gremolata

Cooking time

35 minutes

Servings

2/4

Calories

1020 /serving

It’s the most wonderful time of the year! No, it’s not Christmastime already. We’re talking about lobster season! If you’re like us, you find absolute joy in treating yourself to a rich, buttery lobster dinner. Tonight, we’re serving this oceanic delicacy poached in butter (is there really any other way?) atop fresh fettuccine fra diavolo. This spicy tomato sauce adds some fire and acid to the super-rich seafood, while dollops of pine nut and basil gremolata bring in peppery freshness and crunchy texture. Serve with a side salad of nutty mache and sweet sugar snap peas, drizzled with a lemon vinaigrette. Bon appétit!

We will send you:

  • 225g Lobster meat
  • 1 Bunch of basil
  • 3 Garlic cloves
  • 1 Lemon
  • 1 Shallot (or onion)
  • 115g Sugar snap peas (or snow peas)
  • 60g Mache
  • 12g Pine nuts
  • 400ml Tomatoes (canned)
  • 12g Lobster demi-glace
  • 225g Fresh fettuccine
  • 4g Fra diavolo spice blend (garlic, onion, parsley, oregano, thyme, crushed Cayenne pepper, black pepper, sage)

Contains: Egg, Gluten, Milk, Shellfish, Tree Nuts, Wheat

You will need:

Medium pot
Large high-sided pan
Zester
Strainer
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Large pan
Oil
Total Fat
53 g
Saturated Fat
16 g
Sodium
1140 mg
Total Carbs
95 g
Sugars
15 g
Protein
44 g
Fibres
11 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Thinly slice the pods crosswise on an angle. Peel, halve and mince the shallots. Mince the garlic. Pick the basil leaves off the stems.
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Start the sauce
In a large pan, heat a drizzle of oil on medium. Add the garlic and shallots. Cook, stirring frequently, 1 to 2 minutes, until the shallots are translucent. Add the tomatoes and demi-glace; season with up to ½ the spice blend (to taste). Cook, 8 to 10 minutes, until the sauce has thickened slightly; season with S&P to taste.
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Make the pine nut gremolata
Heat a large, high-sided dry pan on medium-high. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant (keep an eye on them as they can burn easily). Immediately transfer to a cutting board, reserving the pan. Once cool enough to handle, roughly chop. In a bowl, combine the pine nuts, ½ the basil (roughly chop before adding), up to ½ the lemon zest (to taste) and 1 tbsp of olive oil (double for 4 portions); season with S&P to taste.
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Cook the pasta
Add the pasta to the pot of boiling water, separating the strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the lobster
In the reserved pan, heat 3 tbsp of butter (double for 4 portions) on medium. Add the lobster* and season with as much of the remaining spice blend as you’d like. Cook, stirring frequently, 1 to 2 minutes, until beginning to cook. Add the cooked pasta and sauce. Cook, stirring frequently, 3 to 4 minutes, until the lobster is cooked through and the pasta is coated (if the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency). Add remaining basil (roughly chop before adding).
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Finish & serve
In a large bowl, combine 1 tbsp of the lemon juice and 3 tbsp of olive oil (double the lemon juice and oil for 4 portions; discard any remaining lemon juice). Add the mache and sugar snap peas. Toss to combine and season with S&P to taste. Divide the finished lobster pasta between your plates. Top with the pine nut gremolata and as much of the remaining lemon zest as you'd like; serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.