|
8
OUNCES
fettuccine noodles
3/4 LB
fresh lobster
1 TABLESPOON
safflower oil
1 SMALL ONION
finely chopped (about 1 cup)
2 TABLESPOONS
flour
1 1/2 CUPS
unsalted chicken or fish stock
1/4 CUP
T.G. Lee heavy cream
1/8 TEASPOON
grated nutmeg
1/4 TEASPOON
salt
1/4 TEASPOON
white pepper
1/4 CUP
fresh bread crumbs
1/2 CUP
freshly grated parmesan cheese
1/4 TEASPOON
paprika
PARSLEY SPRIGS FOR GARNISH
Add
the fettuccine noodles to 3 quarts of boiling water
with 1 1/2 teaspoons of salt. Start testing the pasta
after 8 minutes and cook until it is al dente.
Meanwhile,
to prepare the sauce, pour the oil into a shallow casserole
over medium heat. Add the onion and sauté it
until it turns translucent - about 3 minutes. Stir in
the flour and continue to cook, stirring constantly,
for 2 minutes. Remove the casserole from the heat. Slowly
whisk in the stock and T.G. Lee cream, stirring the
mixture until it is smooth. Add the nutmeg, salt and
pepper, and stir. Preheat the boiler.
Drain
the pasta and add it, along with the lobster, to the
sauce. Return the casserole to the stove and bring the
sauce to a simmer. Cover the casserole and simmer gently
until the lobster becomes opaque - 2 or 3 minutes.
To
prepare the dish for the table, wipe any sauce from
the visible inside walls of the casserole. Then top
the dish with the bread crumbs, cheese and paprika and
broil it until the topping is golden - about 2 minutes.
Garnish with the parsley sprigs and serve hot.
|
