Fettuccine with Simple Lobster Sauce Recipe
A simple recipe for lobster sauce that pairs well with pairs beautifully with fresh pasta, ravioli, or linguine.
Servings: 4 servings
Equipment
- large pot for pasta
- Medium Saute Pan
Ingredients
- ¾ pounds fettuccine
- 1 medium onion diced
- 3 cloves garlic chopped fine
- 2 tablespoons olive oil
- 2 cups lobster stock
- 2 cooked lobsters meat from tail and legs removed and chopped into bite sized pieces
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons butter
- salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a rolling boil.
- Add the fettuccine and cook until al dente according to package directions.Tip: The pasta should still have a slight bite. It will finish cooking in the sauce later.
Start the Aromatics
- While the pasta cooks, heat a medium sauté pan over medium-high heat.
- Add the olive oil and let it heat until shimmering.
- Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened but not browned.
Add the Garlic
- Add the chopped garlic and cook for 30–60 seconds, just until fragrant and the onions turn translucent.Tip: Keep the heat controlled here. Burnt garlic will make the sauce bitter.
Deglaze and Build the Sauce
- Add ¼ cup of the lobster stock to the pan, scraping up any flavorful bits from the bottom.
- Add the remaining lobster stock and the chopped lobster meat.
Reduce the Flavor
- Let the sauce simmer gently until the liquid reduces by about half, or until it reaches your preferred thickness.Tip: Avoid boiling aggressively. A steady simmer concentrates flavor without toughening the lobster.
Finish with Herbs & Butter
- Remove the pan from the heat. Stir in the chopped basil and parsley.
- Add the butter a little at a time, stirring constantly until fully incorporated.Tip: This technique, called mounting with butter, gives the sauce a glossy finish and rich texture. Adding it off the heat prevents separation.
Season to Taste
- Taste the sauce and season with salt and pepper as needed. Adjust slowly. Lobster stock can vary in saltiness.
Combine & Serve
- Drain the pasta and add it directly to the sauce. Toss gently to coat evenly. Serve immediately.