Lobster is so luxurious that it's perfect for special occasions.
Place each lobster on cutting board; twist off tail. With sharp chef's knife, cut tail in half lengthwise; remove meat from tail and cut into chunks. Place in bowl. Remove claws from body. With blunt side of knife, crack claws; pull apart shell and remove meat. Cut into chunks and add to bowl. Pull off back shell; remove white protein clumps and discard. Keep green or yellow tomalley (liver) and add to bowl, if desired. Reserve shells for lobster stock, if desired.
(Make-ahead: Cover; refrigerate for up to 2 hours.)
In large pot of boiling salted water, cook fettuccine until tender but firm, 8 to 10 minutes. Drain, reserving ¼ cup (50 mL) of the cooking liquid.
Meanwhile, in large nonstick skillet, heat oil over medium heat; fry lobster, garlic, shallot, salt and hot pepper flakes until fragrant, about 1 minute. Add wine; cook for 1 minute. Add parsley, cream, pasta and reserved cooking liquid; toss to coat, heat through and serve with Château des Charmes 2015 Blanc de Blancs Sparkling Wine.
Recipe from Canadian Living Test Kitchen
Ingredients
Directions
Place each lobster on cutting board; twist off tail. With sharp chef's knife, cut tail in half lengthwise; remove meat from tail and cut into chunks. Place in bowl. Remove claws from body. With blunt side of knife, crack claws; pull apart shell and remove meat. Cut into chunks and add to bowl. Pull off back shell; remove white protein clumps and discard. Keep green or yellow tomalley (liver) and add to bowl, if desired. Reserve shells for lobster stock, if desired.
(Make-ahead: Cover; refrigerate for up to 2 hours.)
In large pot of boiling salted water, cook fettuccine until tender but firm, 8 to 10 minutes. Drain, reserving ¼ cup (50 mL) of the cooking liquid.
Meanwhile, in large nonstick skillet, heat oil over medium heat; fry lobster, garlic, shallot, salt and hot pepper flakes until fragrant, about 1 minute. Add wine; cook for 1 minute. Add parsley, cream, pasta and reserved cooking liquid; toss to coat, heat through and serve with Château des Charmes 2015 Blanc de Blancs Sparkling Wine.