Fettucine with lobster and peas from Think Like a Chef by Tom Colicchio

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on January 18, 2012

    I had some issues with the recipe. I had a 2 lb lobster instead of 1.5 lb so I increased the cooking time (7 min for the body, 10 for the claws) by a couple of minutes. The lobster was overcooked. The sauce never got thick enough. I used purchased stock, maybe it did not reduce enough? The recipe was not clear about what to do with the beurre fondue in the end (keep it with the sauce or discard it?). After much hesitatation, I decided to keep it which was a silly mistake as it just turned my sauce to soup. In the end, the sauce was liquid and did not cling to the pasta (I used homemade cavatelli). I would need to try this again and prepare the sauce correctly this time.

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