Lobster with Spinach Fettuccine
Chef Horst Pfeifer Bella Luna New Orleans, Louisiana
1 lobster (steamed and broken from shell)
¼ cup chicken stock
2 teaspoons chopped fresh basil
1 teaspoon chives
3 tablespoons peeled and diced tomato
3 ounces spinach fettuccine
2 teaspoons freshly grated Parmesan cheese
2 teaspoons freshly grated Asiago cheese
Place a colander or rack in the bottom of a large, deep kettle. Put 1½” of water in the bottom. Cover tightly. Bring the water to a boil over high heat. Place the lobster on the rack. Reduce heat to simmer water and produce steam. Steam for 15 minutes. Remove lobster, cool, break shell, and remove the meat.
In a saucepan, combine the chicken stock, lobster pieces, 1 teaspoon of the basil, chives, and tomato over medium heat. Bring to a gentle boil. Make sure it doesn't boil hard, or the lobster will get tough. Cook for 2 minutes, just to combine.
In a pot, bring at least 2 quarts of water to a boil. Add 1½ teaspoons salt. Add the pasta, stir to separate, and cook until al dente.
Drain the pasta and add to the saucepan holding the lobster. Add 1 teaspoon of each of the cheeses and mix together. Transfer the entire mixture to a bowl and garnish with the remaining cheese and teaspoon of basil.