Crafted using simple, premium ingredients, our recipe for lobster and shrimp fettuccine tantalizes your palate with a delightful blend of flavors and fragrances, transporting you from the coastal towns of Gaspésie to the vibrant shores of New Brunswick, and even to the sun-kissed lands of the Mediterranean.
Lobster and Shrimp Fettuccine: A Refined Recipe from ZIBO!
Every year in Quebec, as April draws to a close, a new season emerges in the Saint Lawrence Estuary and Gulf following the arrival of spring: the lobster fishing season.
For countless individuals, this time presents a splendid opportunity to relish the delicate and delectable crustacean in a myriad of ways.
At ZIBO!, our talented chefs possess their own distinctive approach to crafting this exceptionally flavorful creature, and it is this recipe that we are thrilled to unveil to you today.
Lobster and Shrimp Fettuccine Unlike Any Other
Crafted using simple, premium ingredients, our recipe for lobster and shrimp fettuccine tantalizes your palate with a delightful blend of flavors and fragrances, transporting you from the coastal towns of Gaspésie to the vibrant shores of New Brunswick, and even to the sun-kissed lands of the Mediterranean.
The key to this exquisite dish, as you may have surmised, lies not only in the carefully selected ingredients but also in the remarkable lobster stock we employ.
Why You'll Love Our Seafood Fettuccine Recipe
Indulgent and decadent, our fettuccine recipe beautifully showcases the regal flavors of lobster and shrimp.
Despite its gourmet allure, this sophisticated dish remains surprisingly simple to prepare. The lobster stock, which can be conveniently purchased at your local grocery store, is the most time-consuming component.
Perfect for a casual weeknight dinner, this recipe is equally well-suited for a romantic evening or a memorable Valentine’s Day celebration.
The Secret Lies in the Lobster Stock
Genuine butter, not margarine, 35% cream, chorizo, and fresh lemon zest. These ingredients elevate this seafood dish to new heights. And, of course, accompanying them is our renowned, freshly made lobster stock.
Lobster Stock
Preparation time: 60 minutes
Yield: 8 liters
Ingredients
- 2.7 kilograms of lobster shells
- 1 cup of vegetable oil
- 1 cup of all-purpose flour
- 1 cup of white wine
- 1 cup of brandy
- 2 cups of tomato paste
- 8 liters of water
- 2 teaspoons of salt
Mirepoix
- 270 grams of onion
- 380 grams of carrot
- 120 grams of celery
- 8 grams of garlic
Bouquet garni
- 10 grams of pepper
- 2 grams of bay leaves
- 9 grams of thyme
- 9 grams of tarragon
- 49 grams of parsley
- 1.5 gram of cayenne pepper
Preparation
- In a large 10-liter pot, sauté the mirepoix vegetables and lobster shells over medium heat for about 5 to 7 minutes.
- Add the flour and cook for an additional 2 minutes until well blended.
- Stir in the tomato paste.
- Flambé with brandy.
- Pour in the white wine and let it reduce by half, approximately 4 to 5 minutes.
- Add the water and the bouquet garni, then simmer for 30 to 45 minutes to infuse the flavors.
- Once done, strain the broth through a sieve.
You can divide the stock into portions and freeze it for later use.
A Few Tips Before Starting to Make Pasta
Lobster and shrimp cook quickly, so it’s important to pay attention to the cooking time to maintain the melt-in-your-mouth tenderness of the seafood.
Large frozen shrimp are ideal for this recipe and provide a convenient way to always have shrimp on hand.
Any leftover lobster pasta can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, gently reheat the pasta over low heat until heated through. It may be necessary to add a small amount of water to the pasta as it can thicken as it cools.
Lobster and Shrimp Fettuccine Recipe
Preparation time: 10 minutes
Servings: 2 to 3
- Egg-free
- Nut-free
Ingredients
- 30 grams of unsalted butter
- 200 grams of fresh or dried fettuccine
- 30 milliliters of tomato sauce
- 60 milliliters of lobster stock
- 180 milliliters of 35% cooking cream
- 45 grams of sliced cremini mushrooms
- 10 grams of scallions
- 25 grams of chorizo brunoise (small cubes)
- ¼ teaspoon of jalapeno pepper
- ½ teaspoon of chopped Italian parsley
- 5 milliliters of brandy
- 10 shrimp (41/50 size), tails removed
- 50 grams of lobster meat
- Salt to taste
- ½ teaspoon of grated lemon zest
Preparation
- Melt the butter in a hot skillet over medium-high heat.
- Add the shrimp and cook for 30 seconds.
- Add the scallions, chorizo, and jalapenos, and sauté for 30 to 45 seconds.
- Add the mushrooms to the pan and cook for another 30 seconds.
- Now pour in the brandy.
- Deglaze the pan with the lobster stock.
- Add the tomato sauce and the cream.
- Incorporate the lobster meat and half of the parsley, and simmer until reduced by half.
- Taste and adjust the seasoning with salt if necessary.
- Add the cooked pasta to the sauce and toss to allow the pasta to absorb the sauce (about 30 seconds).
- Place the pasta evenly on a plate and garnish with the remaining Italian parsley and fresh lemon zest.
Variation Ideas
Lobster and shrimp pasta with garlic and sun-dried tomatoes: Enhance the flavor and texture by adding garlic and sun-dried tomatoes.
Lobster and shrimp pasta with pesto: Incorporate pesto into your pasta for a slightly more herb-infused taste.
Lobster and shrimp pasta with marinara sauce: Opt for marinara sauce to give your dish an extra touch of tomato flavor.
Spicy lobster and shrimp pasta: Add a kick of heat by sprinkling crushed chili pepper or chili flakes.
What to Serve with Lobster and Shrimp Pasta
Grilled vegetables: Grilled vegetables like zucchini, peppers, mushrooms, or asparagus can provide a delightful addition, adding both texture and vibrant colors to the dish.
Green salad: A light vinaigrette-dressed green salad is a great way to balance the rich flavors of the seafood.
Toasted bread: Toasted bread or garlic bread can be a delectable accompaniment, ensuring not a drop of sauce goes to waste.
Grated cheese: Sprinkling a small amount of grated cheese such as Parmesan or Pecorino Romano over your pasta adds a delightful burst of flavor.
Extra seafood: If you’re craving even more seafood, consider adding clams, mussels, or calamari for an extra delicious touch.
What to Pair with a Seafood Dish: Drink Recommendations
White wine: Seafood dishes are often paired with white wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio, as they offer a fresh, light taste that complements the delicate flavors of seafood.
Lager: A light lager can serve as a refreshing choice to accompany your lobster and shrimp pasta.
Gin-based cocktail: If you prefer a stronger option to complement your dish, a gin-based cocktail like a gin and tonic or a Tom Collins can be a delightful choice.
Sparkling water: For those who prefer non-alcoholic options, sparkling water provides a refreshing and thirst-quenching beverage to accompany your pasta.
Alternative to Brandy in the Recipe
White wine: White wine can serve as a substitute for brandy in lobster and shrimp pasta recipes, providing flavor and complexity to the sauce.
Chicken or vegetable stock: Alternatively, chicken or vegetable stock can be used to replace the brandy in the recipe. This will impart a lighter flavor to the sauce while still ensuring its deliciousness.
Water: If you don’t have white wine or stock on hand to replace the brandy, you can simply use water to dilute the sauce. Keep in mind that this will result in a milder taste for the sauce.
On that note, we wish you successful preparations. Bon Appétit!
P.S. — If you’d prefer to experience this lobster and shrimp fettuccine recipe at our restaurant, we recommend making a reservation without delay!
Carlos Rocha
Corporate Chef
