Lobster is so luxurious that it's perfect for special occasions.

Yields1 Serving

 2 lobsters (1 kg total)
 8 oz fettuccine
 1 tablespoon extra virgin olive oil
 2 minced cloves of garlic
 1 shallot
 ½ teaspoon salt
 1 pinch hot pepper flakes
 ¼ cup dry white wine
 ¼ cup finely chopped fresh parsley
 ¼ cup whipping cream

1

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.)

2

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.

3

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

 2 lobsters (1 kg total)
 8 oz fettuccine
 1 tablespoon extra virgin olive oil
 2 minced cloves of garlic
 1 shallot
 ½ teaspoon salt
 1 pinch hot pepper flakes
 ¼ cup dry white wine
 ¼ cup finely chopped fresh parsley
 ¼ cup whipping cream

Directions

1

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.)

2

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.

3

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.

Lobster Fettuccine
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