Sandra Djohan


Lobster Fettuccini

For the lobster stock:

2 lobsters shells (or the equivalent of 3 lbs- meat removed and reserved)

3 tablespoons olive oil

1 carrot, chopped

2 celery stalks, chopped

1 onion, chopped

1 garlic head, halved

4 sprigs of rosemary

4 sprigs of thyme

2 tablespoons ketchup

1 tablespoon peppercorns

16 cups water

For the fettuccine:

1lb of dried or fresh fettuccine (450 g)

1 tablespoon of olive oil

1 shallot, finely chopped

2 cloves of garlic, minced

2 tablespoons of butter

1 cup of fresh or frozen peas

1/2 cup of fresh chives, thinly sliced

Salt and pepper to taste


  • In a large stockpot filled with boiling water, cook the lobster for approximately 8 minutes. Drain, remove and de-shell, keeping the carcasses for the stock. Keep lobster meat in a separate bowl for later.
  • In the same stockpot, add oil. Combine lobster shells with all the stock ingredients. Bring to a simmer and let reduce for 2 hours. Strain and transfer 6 cups (1,5 l) of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from heat and set aside.
  • Bring a pot of salted water to boil and add fettuccine. Cook a minute less than instructed. Strain and set aside.
  • Heat 1 tablespoon of olive oil in a pan on medium heat and add shallot. Sautee for 1 minute, then add garlic and continue cooking for another 2 minutes. Add stock. Add pasta, lobster meat, peas and chives, and 2 tablespoons of butter and mix well. Salt and pepper to taste.

Note: Any leftover lobster stock can be kept in the freezer for up to 3 months

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