- 4 frozen lobster tails (6 oz. each; 1 1/2 lbs total weight), defrosted and well drained
- 1 1/2 tbsp unsalted butter
- 1 1/2 tbsp flour
- 1 1/2 cups milk
- Freshly milled black pepper
- 1 tbsp minced sun-dried tomatoes, well drained or 1 tbsp tomato paste
- 2 medium zucchini
- 1/4 cup unsalted butter
- 1 cup thinly sliced scallions
- 1 lb fettucine
- 2 tsp vegetable or olive oil
- 1 tbsp minced parsley leaves
- Freshly grated Parmigiano cheese
Fettuccine con Aragosta
Frozen lobster tails tend to be rather tough when cooked too long. The timing given in this Italian recipe is for 6 oz. tails.
If you are using smaller lobster tails, reduce cooking time to 1 minute. When slicing, the lobster meat should still be slightly raw in the center.
The addition of sun-dried tomatoes will give this Northern Italian recipe sauce a very pale pink appearance. If using tomato paste, your sauce will be a deeper pink.
1 – In a 6-quart pot, bring 4 quarts of water to a boil. Add lobster tails, cover pot and bring to a boil. As soon as water returns to a boil, uncover and cook just until the tails start to curl and turn pink, about 2 minutes. Using tongs, transfer tails to a colander and quickly rinse under cold water. With a pair of kitchen shears, snip shell lengthwise along the underside and top side of tail. Remove the tail meat and cut into 1/2-inch slices. Set aside.
2 – In a 2 1/2-quart saucepan, melt 1 1/2 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, whisking constantly, until lightly golden. Add milk, 1/2 tsp salt and 1/2 tsp pepper; turn heat to low. Cook over low heat, whisking constantly, until slightly thickened, for about 2 minutes. Add minced dried tomatoes or tomato paste and cook, for another 30 seconds. Cover pan and set tomato bechamel sauce aside.
3 – Scrub zucchini well and blot dry with paper towel. Trim ends and cut into 1 1/2-inch lengths. Halve each piece lengthwise and slice into 1/4-inch strips.
4 – In a 12-inch skillet, melt 1/4 cup butter over low heat. Add scallions, turn heat to medium and saute, stirring constantly, until tender-crisp, for about 1 minute. Add zucchini and saute, stirring constantly, for about 2 minutes. Add lobster meat and cook, stirring constantly, for another minute. Season with 1/2 tsp each salt and pepper. Stir in tomato bechamel sauce and mix well. Turn heat to low and cook, stirring constantly, for about 1 minute.
5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt and 2 tsp oil until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the lobster sauce to pasta and toss well. Spoon remaining sauce on top of pasta and garnish with minced parsley. Serve with freshly grated Parmigiano cheese.
Serves 4 to 6