Lobster Fettuccine Tossed And Garlic Butter Sauce With Fresh Basil And Toasted Hazelnuts
Description
Cooking Time
Preparation Time :15 Min
Cook Time : 25 Min
Total Time : 40 Min
Ingredients
Serves : 4
1 lb frozen lobster claw and knuckle meat thawed
1/4 of a cup raw hazelnuts
5 garlic cloves finely chopped
One tablespoon extra virgin olive oil 1 tsp
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 tbsp freshly squeezed lemon juice
4 tablespoons of unsalted butter cut into pieces
1 tbsp finely chopped fresh chives
2 tbsp fresh parsley finely chopped
Directions
Preheat the oven to 350
In a medium mixing bowl combine one tablespoon of oil the hazelnuts and half a teaspoon of salt and spread the mixture on a lined baking sheet put in the oven and cook for 10 minutes or until aromatic and golden brown
In a large saucepan heat the remaining one tablespoon of oil over medium heat add the lobster garlic and red pepper flakes cook for 5 minutes stirring frequently or until aromatic and the garlic begins to turn golden brown
Add the white wine lemon juice and cook for 5 minutes reducing the mixture by 75% and turn the heat to low
Slowly add the butter to the pan whisking constantly until the butter is combined add the chives parsley and remaining one tablespoon of salt and the fettuccine serves family style and top with the basil hazelnuts and Parmesan
