Pasta Fontina with Lobster

January 31, 2021 Receipt BBQ & Grilling 0

Pasta Fontina with Lobster This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 pound fettuccini pasta
1 cup butter, melted
16 ounces soft fontina cheese
16 ounces heavy whipping cream, or to taste
salt and ground black pepper to taste
¼ teaspoon ground dried sage, or to taste (Optional)
¼ teaspoon cayenne pepper, or to taste (Optional)
2 cooked and shredded South African lobster tails

Time Details

PREP :

COOK : 13 mins

TOTAL : 53 mins

SERVING : 10

YIELD : 10 servings

Step 1

Shred fontina cheese in a food processor.

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Step 2

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Step 3

Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Per Serving: 688 calories; protein 23.8g; carbohydrates 35.4g; fat 51.2g; cholesterol 182.8mg; sodium 627.1mg.