LOBSTER FETTUCCINE IN HERBED CREAM SAUCE
DINNER AT HOME
My first attempt at Sous Vide Cooking was amazingly good. This Lobster Fettuccine dish knocked it out of the park with flavor. Entire family loved this. I got the recipe from a book called Mastering the art of Sous Vide Cooking by Justice Steward. The recipe was easy to follow with pretty basic ingredients. The use of the lobster shells to make the cream sauce was key. Added a depth of flavor that took this dish over the top. This is definitely a restaurant quality dish you can cook at home.
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| LOBSTER FETTUCCINE IN HERBED CREAM SAUCE |
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| SEALING LOBSTER TAILS IN BAG WITH A LITTLE BUTTER, CHILI PASTE, GARLIC AND PARSLEY |
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| READY TO SOUS VIDE SOME LOBSTER TAILS |
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| SOUS VIDE BATH AT 131 DEGREES |
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| LOBSTERS SOUS VIDE FOR ONE HOUR |
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| SOUS VIDE LOBSTER TAILS |
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| LOBSTER SHELLS GO INTO THE POT ON HIGH HEAT |
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| REDUCE HEAT TO LOW AND ADD TOMATO PASTE, TOMATOES, WINE, VINEGAR, GARLIC, THYME, PARSLEY, SALT AND PEPPER |
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| ALL THIS GOODNESS WILL MAKE THE SAUCE |
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| AFTER COOKING FOR ABOUT 5 MINUTES YOU ARE READY TO ADD THE CREAM |
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| ADD CREAM AND BRING TO BOIL, REDUCE HEAT AND SIMMER AROUND 20 MINUTES |
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| STRAIN THE SAUCE INTO FRESH SAUCEPAN |
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| LOBSTER CREAM SAUCE |
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| ADD FETTUCCINE AND MIX WELL |
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| LOBSTER FETTUCCINE IN HERBED CREAM SAUCE |
