The Dish | Fettuccine with Lobster and Zucchini

Greetings from Maine! Because it’s so fresh and available here, I try to use lobster in as many recipes as possible. Here’s a variation of one from Florence Fabricant of NYT Cooking that uses any leftovers from your lobster boil — or fresh shelled meat from your favorite fishmonger. Serve with a green salad and crusty bread. 

Short on lobster? Shrimp or crab make great substitutes.

  • 4 Tbs olive oil
  • 1/4 cup chopped shallots
  • 2 large cloves of garlic minced
  • 1 1/2 teaspoons red pepper flakes
  • 2 cups cherry tomatoes sliced in half
  • 2 medium zucchini diced
  • 1 1/2 tablespoons minced basil
  • 1/2 cup crumbled feta (plus more for topping pasta)
  • 6 Tbs heavy cream
  • 1 1/4 pounds cooked lobster meat 
  • 1 pound fettuccine
  • 2 teaspoons lemon zest
  • Heat 2 Tbs olive oil and saute shallots, garlic and red pepper flakes. Add tomatoes and cook for about 5 minutes until most of their juices have evaporated. 
  • Add another Tbs of olive oil and add zucchini and cook stirring until zucchini is tender. Fold in basil and chives. 
  • Add the feta and cook stirring until it softens, then add the cream and cook until cream thickens. Remove from heat salt and pepper and then add lobster meat.
  • Cook the pasta until al dente about 6 minutes, reserving 1/4 cup of the pasta water. 
  • Drain the pasta and add to saute pan.  Drizzle with the remainder of the olive oil and add the lemon zest to pan and then the pasta water. 
  • Turn heat to low, add salt and pepper and warm gently for no more than 3 minutes – just until heated through and bubbly. 
  • Serve with extra feta and chives.

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