Lobster Feteccini Alfredo

CopyRight @ 1998

This is a great way to prepare lobster and it makes it go pretty far as a meal. This is my "Recipe of the Year" this year.

Prepare the lobster tails as described in the Lobster Preparation page. You can make this with raw or pre-cooked tail meat. Take the meat all the way out of the shell. Make sure to remove the main vein. Trim off the outer skin of the tail, to your taste.

Now, you have to cut the tail into the right sized pieces. Cut up the lobster into scrambled egg sized pieces. Cut it so that it breaks apart along the grain of the meat.

This recipe is sized for a big meal for 2 people using 1 lobster tail. It would be fine for 3 people as well. Adjust as appropriate.

Get a good fry pan hot. This is a dish that should be started hot and quick. Put around a tablespoon of butter into the hot pan. Add crushed oregano and about perhaps 5 bay leaves broken in quarters.

Start a pot of water to boil for the pasta. Put in 1/2 box Feteccini. It should take about 10 to 12 minutes to cook. In any case, it will have to be cooked to taste.

Toss the lobster pieces into the fry pan and stir them enough to get them browned.

Pour in a 6 ounce container of Contadina Alfredo Sauce or which ever brand you may prefer. Put in at least another tablespoon of butter. Stir this. Turn down heat to low when it starts to simmer and keep stirring it occasionally. Cook until the pasta is done. Pour it over the pasta and serve it hot. Parmisan cheese adds to it nicely. It's really good.

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