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he local Kroger affiliate, Smith's, has small 4 - 5 ounce lobster tails on display around the store, so I bought a package of 2 for $8. Made some butter poached lobster fettuccine. Pulled the raw meat out of the shells and put the shells into the pasta water. Melted a stick of butter in a pan with minced shallots, about a cup of white wine, a splash of water and fresh tarragon. Some of you may know what classic, tasty sauce starts with a white wine, tarragon and shallot reduction.
After 20 minutes or so I strained the water to get rid of the shells, put the pasta in to cook. The lobster meat went into the barely simmering liquid for a few minutes until not quite done, then pulled out and cut into pieces. Pasta was drained and put into the poaching liquid. Added the lobster back in with the Parmesan cheese, gave it a good stir. Sauce broke when I poured it into the bowl, drat. But the flavor was not harmed. Topped with some basil fresh from the garden and enjoyed. And finished off the rest of the wine, a Monkey Bay sauvignon blanc from New Zealand.
mjb.

After 20 minutes or so I strained the water to get rid of the shells, put the pasta in to cook. The lobster meat went into the barely simmering liquid for a few minutes until not quite done, then pulled out and cut into pieces. Pasta was drained and put into the poaching liquid. Added the lobster back in with the Parmesan cheese, gave it a good stir. Sauce broke when I poured it into the bowl, drat. But the flavor was not harmed. Topped with some basil fresh from the garden and enjoyed. And finished off the rest of the wine, a Monkey Bay sauvignon blanc from New Zealand.

mjb.