Ingredients:
- ½ cup white wine
- ½ cup Maine Lobster stock
- 2 Tablespoons sherry wine vinegar
- 4 Tablespoons minced shallots
- 2 cups heavy cream
- 1½ each ripe avocados, peeled, seeded, and diced
- 8 plum tomatoes, peeled, seeded, and diced
- 1 pound fresh Maine Lobster meat
- 1½ pounds fresh lemon fettuccine
- 1 pinch salt & pepper, to taste
- 1 teaspoon chopped parsley, for garnish
Preparation:
In a saucepan, reduce wine, vinegar, Maine Lobster stock, and shallots to 6 Tablespoons of liquid. Add heavy cream and reduce until thick. Add Maine Lobster, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
Bring a pot of salted water to a boil and cook fettuccine. Drain and toss with Maine Lobster sauce. Divide pasta and serve on four plates. Garnish with chopped parsley. | 