In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! We would like to feature your special dishes, so if you have a recipe, we would love to hear from you! Please email your recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before February 10.
As Valentine's Day approaches, try this creamy Lobster Fettuccine for your perfect date night.
Buon appetito!
Fettuccine with Lobster Cream Sauce
dalla cucina di www.mangiabenepasta.com
Valentine's Day in Italy is known as La Festa Degli Innamorati (the day of lovers). The tradition of Valentine's Day is said to date back to the Roman Empire when the day celebrated the Queen of Roman gods and goddesses, Juno, the Goddess of Woman and Marriage. Another legend says that the origin of Valentine's Day is credited to St. Valentine. He was a priest who defied the Roman emperor's order banning marriage during wartime but Valentine secretly married them. It is said that he was put to death on February 14th for this illegal activity and was later named a saint.
This is a wonderfully rich dish so the serving size is small. You will only need one lobster tail for 2 servings. The lobster shell is used to infuse the cream sauce with more of the lobster's flavor. It may seem like an unusual technique but the resulting sauce is comparable to the velvety texture of a lobster bisque.
Ingredients:
1 (10-12 oz.) Lobster tail
2 T. Olive oil
1 heaping T. Tomato paste
1 Plum tomato, chopped
1/2 C. Dry white wine
1 T. White wine vinegar
1 Large garlic clove, sliced
2 Fresh thyme springs
2 Fresh parsley springs
1-1/2 C. Heavy cream
5-6 oz. Fettuccine
Salt and pepper
Chopped parsley for garnish
Grated Parmesan cheese (optional)
Directions:
Bring a large saucepan of salted water to a boil. Add the lobster tail and simmer 7-10 minutes until slightly undercooked. Remove the tail from water and set aside until cool enough to handle. Remove the meat, cut it into bite size pieces, cover, and refrigerate. With kitchen scissors, cut the remaining shell into 10-12 pieces. Heat the oil in a wide saucepan over high heat. Add the reserved lobster shells and saute for 3 minutes. Reduce the heat to low. Add the tomato paste and stir for 1 minute. Add the tomato, wine, vinegar, garlic, thyme, and parsley. Add the cream, bring to a boil, and boil for 2 minutes. Reduce heat to a simmer and cook 12-15 minutes, stirring occasionally. Strain into a bowl, pressing on the solids to extract as much sauce as possible. Discard contents of strainer. Transfer sauce to a saucepan. Gently rewarm over low heat. Meanwhile, cook the pasta for 2 minutes less than the recommended time. Drain the pasta and add it to the sauce along with the reserved lobster meat. Cook 2 minutes. Season with salt and pepper. Divide pasta between 2 serving plates. Garnish with chopped parsley. Serve with Parmesan cheese, if desired.
