Entrées Pasta & Side Dishes LOBSTER FETTUCCINE WITH CHARDONNAY CREAM SAUCE & GARLIC GREMOLATA Servings 4 Prep Time 45 mins Cook Time 10 mins Total Time 55 mins 2020 Ferrari-Carano Emelia’s Cuvée Chardonnay Russian River Valley Shop now A creamy fettuccini pasta is always a winner in our book but top it off with lobster to make it a truly decedent meal. Enjoy with Ferrari-Carano Emelia’s Cuvée Chardonnay Ingredients FOR THE PASTA 2 cups all-purpose flour 3 large eggs 1 tbsp salt 1 tbsp olive oil FOR THE SAUCE 4 cups heavy cream 1 cup Chardonnay 4 cloves garlic FOR THE GREMOLATA ½ cup toasted bread crumbs 4 cloves garlic, minced and toasted in olive oil 1 tbsp chives, finely chopped 1 tbsp parsley, finely chopped 1 tsp olive oil TO FINISH 4 large lobster tails Salt and pepper to taste Directions In a stand mixer fitted with a dough hook, combine pasta ingredients, and let mix on low for 10 minutes, until a smooth, elastic ball forms. Remove dough from bowl and wrap tightly in plastic wrap. Let rest in a cool, dry area for at least 30 minutes. While dough is resting, combine cream, Chardonnay, and garlic in a heavy bottomed saucepan. Reduce on low heat to roughly 2 cups. Bring a pot of medium water to boil and add lobster tails. Cook for about 5 minutes, then transfer to an ice bath. Once lobster is chilled, remove the shells and cut into large pieces. Once pasta dough is rested, divide into 4 equal portions and run through a pasta roller on the widest setting, dropping a size with every pass until size 4 is reached. Cut pasta using a fettuccine attachment or cut with a knife to 1/8th inch strips. Cook pasta in boiling salted water for 2-3 minutes, or until done. Bring a frying pan to medium heat, and combine lobster, cream reduction, and pasta. Simmer for 2 minutes. Combine all gremolata ingredients in a small, separate bowl. To plate, portion the pasta evenly amongst 4 pasta bowls, and top with a portion of the gremolata.
