Fettuccine with Lobster and Peas

GC cooked a lovely fettuccine with lobster and fresh peas last night for Valentine’s. He adapted a recipe from Tom Colicchio’s book Think Like a Chef.


Serves two

150 g fettuccine pasta
1/2 cup freshly shelled peas
2 small lobster tails, boiled and shelled
3/4 cup vegetable stock
1/4 tsp. tomato paste
1/2 cup heavy cream
1/2 stick unsalted butter
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh chives
Kosher salt and freshly ground black pepper

  1. Bring a pot of slated water to a boil over high heat. Cook the peas in the water until tender, about 3 to 5 minutes. Drain, then rinse the peas under cold water. Set aside.
  2. Cut the lobster into large pieces.
  3. Bring the stock to a simmer in a medium saucepan over medium heat. Add the tomato paste and reduce by about two-thirds. Whisk in the cream, then simmer the mixture until the sauce has reduced enough to coat the back of a spoon, about 10 minutes. Add salt and pepper and keep the sauce warm over very low heat, stirring occasionally.
  4. Meanwhile, bring about ½-inch (1/4 to 1/2 cup) of water to a boil in a medium saucepan. Reduce the heat to medium-low. Whisk the butter into the simmering water a piece at a time. Add the lobster, season with salt and pepper, and warm the lobster over very low heat.
  5. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender. Drain the pasta.
  6. Combine the pasta with the lobster, peas, lobster sauce, dill and chives. Mix gently, taste for salt and pepper, and serve.