Steamed Maine Lobster on Fettuccine with Carrot, Ginger, Snow Peas and Cognac-Coral Butter Sauce is a name that says it all, literally. Except that it’s spectacular! Chef Jonathan Cartwright’s masterful expression of Maine’s favorite seafood.
- 4 1-1/4 pound lobsters
- 1/2 Cup heavy cream
- 1 Cup lobster stock
- 1/2 Cup Cognac
- 1/2 pound plus 2 Tablespoons unsalted butter, cold, cut in small pieces
- Salt and freshly ground pepper to taste
- 1 pound fresh fettuccine
- 1 Tablespoon extra-virgin olive oil
- 1-inch piece fresh ginger, peeled, julienne
- medium carrots, julienned, blanched
- 1 Cup snow peas, blanched
- Plunge lobsters in rapidly boiling water; cook 9 minutes. Remove and shock in salted cold water. Break off heads and reserve coral or roe. Clean out heads, discarding contents. Using shears, remove lower part of head shells, reserving top of shell with antennae intact. Remove tail; shell claws, keeping flesh whole. Cut off bottom part of tail shells and reserve.
- Combine cream, lobster stock and cognac in heavy skillet; reduce by half. Slowly whisk 1/2 lb. pieces into sauce; add coral or roe, season with salt and pepper and keep warm.
- Cook pasta in salted water. Drain and toss with olive oil.
- Heat remaining 2 Tbsp. butter; mix with ginger, carrots and snow peas. Toss vegetables with pasta and arrange like nests in center of each plate.
- Gently reheat lobster in butter sauce. Arrange tail and claw meat in the shape of a whole lobster on top of each pasta nest, using head and tail shells for garnish. Spoon remaining sauce over plates.
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