In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Fettuccine with Lobster and Leeks
Servings: 2-4
25 minutes to prepare
Add extra time if steaming own lobsters
1 bunch leeks
3 tablespoons butter
1 teaspoon salt
Pepper
1 cup heavy cream
1/2 cup crumbled Gorgonzola cheese
1/4 cup medium sherry
1/4 cup chopped flat leaf parsley
12 oz lobster meat (about 2 cups) cut into bite size pieces
Note: If not using cooked and ready to eat lobster meat, it will take approximately three 1 1/2 lb cooked lobsters to get 12 oz of meat.
Tip: Crack lobsters over a bowl to catch all broth. Strain broth and reduce by half over a high heat. You can substitute 1/2 cup lobster broth for 1/2 cup of cream.
1. | Bring a large pot of salted water to a boil. |
2. | Prepare leeks by removing dark green tops (discard or freeze for stock) leaving about five inches of light green to white bottom parts. Slice into 1/4 inch rounds and separate rings. Soak and drain leeks in cold water 2-3 times to insure all sand is removed. A lettuce spinner makes quick work of this step. |
3. | Melt butter in large skillet. Add leeks (about 2 cups), salt, and pepper to taste. Cook on medium heat 2-3 minutes. Add heavy cream, Gorgonzola, and sherry. Stirring, boil about 5 minutes. |
4. | Meanwhile, cook Notta Pasta according to directions on box. Drain and quickly rinse in cool water. Set aside. |
5. | Add parsley and lobster to cream sauce. Stirring, simmer until just heated through. Add pasta and toss to combine. Enjoy! |
Lobster crackers and picks if shelling your own lobster
Fettuccine with Lobster and Leeks
Nutrition Facts:*
CALORIES: 1400
FAT: 78g
CHOLESTEROL: 465mg
SODIUM: 2890mg
CARBS: 124g
PROTEIN: 49g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com