Fettuccine with Lobster and Leeks

The sherried cream sauce of this dish is the perfect background for our Rice Pasta and lobster. It's a special occasion recipe for sure!

Yield

Servings: 2-4

Time

25 minutes to prepare
Add extra time if steaming own lobsters

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
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.

Directions

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!

TOOLS & EQUIPMENT

Lobster crackers and picks if shelling your own lobster

In this recipe