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Lobster Fettuccine with Fennel, Tarragon, and Cream

By America's Test Kitchen

Published on March 22, 2011

Yield

Serves 8 to 10

Lobster Fettuccine with Fennel, Tarragon, and Cream

Ingredients

3 tablespoons olive oil 1 medium onion, minced1 medium fennel bulb (about 12 ounces), trimmed of stalks, cored, and chopped fineSalt and pepper 1 tablespoon minced fresh thyme leaves 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)¼ teaspoon cayenne pepper ¾ cup dry sherry 4 cups low-sodium chicken broth 4 cups water 2 cups heavy cream 2 pounds fettuccine (see note)2 pounds cooked lobster meat, cut into ⅓-inch pieces3 tablespoons minced fresh tarragon leaves 1 tablespoon fresh lemon juice Grated Parmesan cheese, for serving (optional)

Before You Begin

You can either buy cooked lobster meat or steam and shell your own lobsters. Be sure to use dried fettuccine in this recipe; fresh fettuccine will not work. When adding the fettuccine in step 2, stir gently to avoid breaking the noodles; after a minute or two they will soften enough to allow for easier stirring. Be ready to serve the pasta as soon as it is finished; the sauce will turn thick and clumpy if held for too long. Warm serving bowls (warmed in a 200-degree oven) will help extend the serving time for the pasta.

Instructions

  1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, fennel, and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the thyme, garlic, and cayenne and cook until fragrant, about 30 seconds. Stir in the sherry and simmer until it has nearly evaporated, about 4 minutes.
  2. Stir in the broth, water, and cream. Stir in the pasta and bring to a rapid simmer. Simmer vigorously, stirring often, until the fettuccine is tender, 12 to 16 minutes.
  3. Reduce the heat to low and add the lobster and tarragon. Cook, gently tossing to combine, until the lobster is just warmed through, about 3 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediatelyin warmed bowls, passing the Parmesan separately (if using).

    4. to make ahead

  4. Though this recipe must be cooked just before serving, it can be helpful to have all of the ingredients prepped and measured out ahead of time. All of the ingredients (except for the minced fresh tarragon) can be prepped, measured, and stored (in the refrigerator if perishable) for up to 1 day.
Lobster Fettuccine with Fennel, Tarragon, and Cream
Styling by Catrine Kelty.

Lobster Fettuccine with Fennel, Tarragon, and Cream

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By America's Test Kitchen
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Yield

Serves 8 to 10

Ingredients

3 tablespoons olive oil
1 medium onion, minced
1 medium fennel bulb (about 12 ounces), trimmed of stalks, cored, and chopped fine
Salt and pepper
1 tablespoon minced fresh thyme leaves
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼ teaspoon cayenne pepper
¾ cup dry sherry
4 cups low-sodium chicken broth
4 cups water
2 cups heavy cream
2 pounds fettuccine (see note)
2 pounds cooked lobster meat, cut into ⅓-inch pieces
3 tablespoons minced fresh tarragon leaves
1 tablespoon fresh lemon juice
Grated Parmesan cheese, for serving (optional)

Ingredients

3 tablespoons olive oil
1 medium onion, minced
1 medium fennel bulb (about 12 ounces), trimmed of stalks, cored, and chopped fine
Salt and pepper
1 tablespoon minced fresh thyme leaves
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼ teaspoon cayenne pepper
¾ cup dry sherry
4 cups low-sodium chicken broth
4 cups water
2 cups heavy cream
2 pounds fettuccine (see note)
2 pounds cooked lobster meat, cut into ⅓-inch pieces
3 tablespoons minced fresh tarragon leaves
1 tablespoon fresh lemon juice
Grated Parmesan cheese, for serving (optional)

Ingredients

3 tablespoons olive oil
1 medium onion, minced
1 medium fennel bulb (about 12 ounces), trimmed of stalks, cored, and chopped fine
Salt and pepper
1 tablespoon minced fresh thyme leaves
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼ teaspoon cayenne pepper
¾ cup dry sherry
4 cups low-sodium chicken broth
4 cups water
2 cups heavy cream
2 pounds fettuccine (see note)
2 pounds cooked lobster meat, cut into ⅓-inch pieces
3 tablespoons minced fresh tarragon leaves
1 tablespoon fresh lemon juice
Grated Parmesan cheese, for serving (optional)

Why This Recipe Works

For perfectly cooked pasta in our Lobster Fettuccine recipe, we used a reliable technique we’d already developed: Create a loose, overly liquidy sauce, add the dry pasta and simmer rapidly. By the time the pasta is tender, the sauce is velvety and flavorful. Store-bought chicken broth added a savory anchor to our Lobster Fettuccine recipe, and cutting the cream and broth with water was key to keeping the sauce light. We liked the flavor of lobster meat we seamed ourselves, so to ensure the meat didn’t get rubbery or fall apart, we waited until the pasta was tender and our sauce velvety before adding it in large bite-sized pieces and cooking it just long enough to heat it through.

Before You Begin

You can either buy cooked lobster meat or steam and shell your own lobsters. Be sure to use dried fettuccine in this recipe; fresh fettuccine will not work. When adding the fettuccine in step 2, stir gently to avoid breaking the noodles; after a minute or two they will soften enough to allow for easier stirring. Be ready to serve the pasta as soon as it is finished; the sauce will turn thick and clumpy if held for too long. Warm serving bowls (warmed in a 200-degree oven) will help extend the serving time for the pasta.

Instructions

  1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, fennel, and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the thyme, garlic, and cayenne and cook until fragrant, about 30 seconds. Stir in the sherry and simmer until it has nearly evaporated, about 4 minutes.
  2. Stir in the broth, water, and cream. Stir in the pasta and bring to a rapid simmer. Simmer vigorously, stirring often, until the fettuccine is tender, 12 to 16 minutes.
  3. Reduce the heat to low and add the lobster and tarragon. Cook, gently tossing to combine, until the lobster is just warmed through, about 3 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediatelyin warmed bowls, passing the Parmesan separately (if using).

    4. to make ahead

  4. Though this recipe must be cooked just before serving, it can be helpful to have all of the ingredients prepped and measured out ahead of time. All of the ingredients (except for the minced fresh tarragon) can be prepped, measured, and stored (in the refrigerator if perishable) for up to 1 day.

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Key Equipment

Equipment

Dutch Ovens

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