top of page
  • Writer's pictureRock Rousseau

Lobster Pecorino Fettucini

Updated: May 25, 2020

An amazing blend of lobster meat, Pecorino cheese, garlic, shallots, and tomatoes. This creamy lobster sauce makes an incredible pasta dish for any seafood lover. The secret ingredient in the recipe will surprise you. I advise you to serve this dish with some soft warm dinner rolls, because you will want to sponge up and consume every bit of this heavenly Lobster Pecorino Sauce. Lobster Pasta with Pecorino cheese is a favorite meal of many influential men in history, including pop music legend Justin Timberlake.

  • Two 6 oz Lobster Tails

  • Two whole Lobsters with claws

  • 1 cup fresh Pecorino cheese, grated

  • 3 TBSN Extra Virgin Olive Oil

  • 1/4 cup tomato paste

  • 1/4 cup white wine vinegar

  • 1 TBSN minced garlic

  • 2 Bay Leaves

  • 1 teaspoon red pepper flakes

  • 1 TBSN fresh tarragon

  • 1 TBSN fresh thyme

  • 1 TBSN fresh parsley, finely minced

  • 1 TBSN sugar

  • 2 TBSN butter

  • 3 shallots, finely minced

  • One 16 oz container heavy whipping cream

  • 1 1/2 lbs uncooked pasta (I recommend fettuccine, penne, or ziti)

  • Salt

Large pot, mixing spoon, measuring spoons, tongs, 2 colanders, large saucepan, measuring cups, large bowl, sharp carving knife, medium bowl. Prep: 10 minutes prep Cook: 60 minutes Ready: 70 minutes Serves: 4-6

To make Lobster Pecorino Fettuccine:

1. Bring a large pot of salted water to boil. Add the whole lobsters and lobster tails and boil for 10 minutes.

2. Using tongs, remove lobsters and set aside to cool. Leave salted water in pot and return to a boil.

3. Bring the large pot of salted water to a boil, then reduce to low. Add fettuccine and cook until al dente- tender but still firm to bite, stirring occasionally to keep noodles separated as it cooks.

3. Remove lobster meat from tails and claws; place meat in medium bowl. Remove the tomalley (green matter) from bodies and discard. DO NOT THROW AWAY THE BODY AND SHELLS. SET THESE ASIDE FOR NOW.

5. Heat olive oil and butter in large saucepan over high heat. Saute the diced shallots, garlic, and red pepper flakes and cook for about 3 minutes until fragrant.

6. Add the white wine vinegar to the saucepan and stir.

7- Here's the secret ingredient- Add the reserved lobster bodies and shells to the saucepan. We are going to infuse the flavor from the shells into the sauce. Don't worry, the shells will not remain in the sauce when we are done.

7. Add the heavy cream, tomato paste, tomatoes, and sugar. Boil for 2 minutes and stir thoroughly to combine. This will make the sauce a pale pink color.

8. Take one cup of the hot pasta water and slowly add to the sauce, while stirring. The starchy water will make the sauce smooth as well as thicken.

9. Reduce heat to medium-low and simmer, allowing the flavor of the lobster shells to infuses with the cream, stirring occasionally, about 10 minutes.

10. Reduce the heat to low and simmer for 5 minutes.

11. Place a colander on top of the large bowl in the sink. Pour sauce into the colander to strain into the bowl. All the lobster shells, bay leaves, and residual skin from the tomatoes will become separated from the sauce. Firmly press the solid items to extract as much juice and liquid into the bowl. Discard the remaining solid pieces in the colander. Set sauce inside the bowl aside.

12. Drain the fettuccine in another colander and allow all of the water to drain. Set fettuccine aside aside and place pot back on stovetop.

14. Transfer the sauce from the bowl into the large pot that you used to boil the fettuccine and put on med-low heat.

15. Stir most of the Pecorino cheese into the sauce, stirring occasionally as the cheese melts into the sauce. Save some cheese for serving.

16. Cut lobster meat into bite-size pieces, then add meat to sauce. Stir and simmer on low.

17. Using tongs, add pasta directly into the pot with the sauce; toss over medium-high heat until sauce thoroughly coats the pasta. Add most of the parsley, tarragon, and thyme. Toss until well mixed. Save some seasonings for serving.

17. Transfer pasta and sauce into a large bowl.

18. Sprinkle remaining Pecorino cheese, parsley, thyme, and tarragon directly on top of the pasta and serve hot.

1 serving: 600 calories, 22 g fat (6 g saturated fat), 210 mg cholesterol, 2180 mg sodium, x 40 g carbohydrate (4 g sugars, 1 g fiber), 55 g protein.

While lobster does have a significant amount of sodium, which can impact heart health in a negative way, the other beneficial fats found in lobster can do a great deal to prevent inflammation and atherosclerosis. If you have existing heart issues, then lobster should probably be avoided, but the high concentration of omega-3s and omega-6 found in lobster can actually help your cholesterol balance in moderate amounts.

One of the best things about this undersea delicacy is the high content of protein that can be found within that delicious meat. Protein is an essential part of our diet, as it can give us an energetic boost. While protein content in our diet is required for growth and repair, any unused content is stored for use as energy. If you already have a high-protein diet, then a weekly dose of lobster will give you increased energy for work and pleasure.

As mentioned above, lobster is a rich source of protein, which is the fundamental building block of our bodies. By increasing protein intake, we are able to build new cells, repair damaged tissues, strengthen the bones and generally ensure that all of our organ systems are working effectively.

It has been shown that the protein and “good” fat content found in this crustacean can actually result in decreased inflammation within the body. Omega-3 fatty acids are important in maintaining our cholesterol balance and they also increase the production of prostaglandins, lipid-like compounds that can protect the body. This is important for everything from arthritic conditions to cardiovascular and circulatory health.

Soft and dry red wines, including traditional local wines like Velletri or Cesanese del Piglio.

Lobster and Shrimp Pecorino Fettuccine

Follow recipe and add a cup of uncooked shrimp, de-shelled, de-tailed, and de-veined, into the sauce with the lobster.

Cajun Lobster Pecorino Fettuccine

Follow recipe and replace parsley, tarragon, and thyme with 2 TBSN of Cajun seasoning and 1 TBSN hot sauce.

2,500 views0 comments

Recent Posts

See All
bottom of page