Fettuccine With Lobster and Zucchini
Published July 9, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons extra virgin olive oil
¼ cup finely chopped shallots
2 large cloves garlic, minced
2 cups diced fresh tomatoes
2 medium zucchini (10 to 12 ounces), trimmed and diced
1 ½ tablespoons minced fresh mint leaves
2 tablespoons minced chives
½ cup crumbled feta cheese (about 3 ounces)
¼ teaspoon smoked paprika
Salt and ground black pepper
6 tablespoons heavy cream
Cooked meat from 2 (1 ¼-pound) lobsters, diced
1 pound fettuccine
2 teaspoons grated lemon zest
Nutritional analysis per serving (4 to 6 servings)
64 grams carbs; 149 milligrams cholesterol; 704 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 26 grams fat; 1 gram trans fat; 4 grams fiber; 965 milligrams sodium; 55 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 ½ tablespoons of the chives.
- Step 2
Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
- Step 3
Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve ¼ cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.
Private Notes
Comments
This sounds delicious! Two questions: would crab work just as well with these flavors (going crabbing this week); and what would be the best substitute for feta (since I have some family that doesn't care for that cheese)?
Substitute shrimp for the lobster?
This sounds delicious but is no "quick" 40-minute pasta dish unless you have previously gathered all the ingredients and have cooked and removed meat from the lobsters. Question: since very good frozen lobster meat is available, at least to us who live in metropolitan areas, how much lobster meat is extracted from two 1-1/4 lb. lobsters? It's probably not enough to share with up to six people. Using frozen lobster meat would provide more flexibility and a lot less work.
Spectacular dish! Substituted cherry tomatoes, asparagus and some frozen fresh corn. Added about 1/4 tsp. of red pepper flakes during the initial saute step. This is a perfect example of a dish that comes together quickly if you practice mise en place.The feta and lemon zest are essental IMO. Would be delicious with shrimp or crab!
Agreed with the rest of reviewers that this is no "quick" dish but I really enjoyed making it! I made it for my dad and he really loved it. I will add this to the list of summer pasta dishes. I don't think I would change anything about this other than more garlic. Really tasty flavors and very unique with the paprika and feta.
This was delicious. I scaled it down for two because I only had one zucchini and one lobster tail; used crème fraiche in lieu of cream; dry mint; forgot the lemon and it was still yummy. I don’t love lobster so one tail gave it lobster flavor without being too rich. It felt nourishing for a chilly evening.