Fettuccine with Lobster in a Shallot and Wine Sauce

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 567.3
  • Total Fat: 16.0 g
  • Cholesterol: 118.9 mg
  • Sodium: 617.1 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 23.1 g

View full nutritional breakdown of Fettuccine with Lobster in a Shallot and Wine Sauce calories by ingredient
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Number of Servings: 3


    Northern Lobster, 11.5 oz (remove)
    Butter, salted, .25 cup (remove)
    Shallots, 6 tbsp chopped (remove)
    White Wine, 6 fl oz (remove)
    *Lemon Juice, 1 fl oz (remove)
    Parsley, 2 tbsp (remove)
    Arugula, .094 cup (remove)
    *Salt, Redmond Real Salt Sea Salt (1/4 tsp.), .5 serving (remove)
    Pepper, black, .25 tsp (remove)
    *Barillla linguine, 8 oz (remove)


Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.

Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.

Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.

Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.

Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.

Number of Servings: 3

Recipe submitted by SparkPeople user TRAINLADY1107.

TAGS:  Fish | Dinner | Fish Dinner |

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