This decadent and romantic dish is perfect for an evening with your sweetie.
Lobster Fettuccine
PREP 15 min | TOTAL 25 min
1 tbsp butter
1 cup thinly sliced fennel
2 tsp all-purpose flour
¼ cup dry vermouth
¾ cup 35% cream
1 tsp Dijon
1/8 tsp salt
2 lobster tails (113 g total), shelled and coarsely chopped
1/2 350-g pkg fresh fettuccine
1 tsp lemon juice
chives
Heat a frying pan over medium heat. Add butter and fennel. Cook, stirring frequently, until fennel is soft, about 4 min. Stir in flour and cook 1 to 2 min. Add vermouth and cook until completely evaporated, about 2 min. Whisk in cream, Dijon and salt, stirring constantly until saucy, about 2 min. Add lobster and simmer about 3 min.
Cook fettuccine in boiling water, following package directions but omitting salt, until al dente, 3 to 4 min. Drain, then stir into sauce along with lemon juice. Garnish with snipped chives.
Serves 2 | Per serving 557 calories, 22 g protein, 56 g carbs, 25 g fat, 2 g fibre, 445 mg sodium
Courtesy Claire Tansey www.chatelaine.com