Creamy Lobster & Asparagus Fettuccine
with Warm Radicchio & Grape Salad
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
Prepare to swoon over this pro-level pasta showcase. Melt-in-your-mouth lobster and delicate asparagus luxuriate in a creamy sauce, made lush with mascarpone. But the wine-coloured salad may just steal the show, as an unusual pairing of sizzled radicchio and grapes redefine bittersweet.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- ½ Bunch of asparagus
- 1 Scallion
- 1 Radicchio
- 100g Grapes
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 225g Fettuccine
- 60ml Mascarpone
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Lobster • Milk • Mustard • Wheat
You will need:
Grill pan (or large pan)
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
35 g
Saturated Fat
9 g
Sodium
1100 mg
Total Carb
119 g
Sugars
22 g
Protein
44 g
Fibre
10 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Thinly slice the scallion crosswise.
- Core and cut the radicchio lengthwise into 8 wedges.
Cook the grapes & radicchio
- In a grill pan (or large pan), heat a drizzle of oil on high.
- Add the grapes and cook, 4 to 6 min., until caramelized. Transfer to a large bowl.
- Drizzle the radicchio with oil and season with salt.
- Heat the same pan on high.
- Working in batches, add the radicchio and cook, 2 to 3 min. per side, until charred.
- Transfer to the bowl of grapes.
Cook the asparagus & warm the lobster
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the asparagus, ½ the scallion, 4 tbsp water (double for 4 portions), ½ the spices and S&P.
- Cook, partially covered, 2 to 3 min., until partially cooked.
- Add the lobster and cook, 2 to 3 min., until warmed through.
Make the sauce & combine the pasta
- To the pan of asparagus and lobster, add the mascarpone, demi-glace, ½ the reserved cooking water and the remaining spices.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
- To the bowl of grapes and radicchio, add the vinaigrette; toss well.
- Divide the pasta between your bowls.
- Garnish with the remaining scallion.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
