Pasta Fontina with Lobster recipe

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Ingredients

1 pound fettuccini pasta
1 cup butter, melted
16 ounces soft fontina cheese
16 ounces heavy whipping cream, or to taste
salt and ground black pepper to taste
¼ teaspoon ground dried sage, or to taste
¼ teaspoon cayenne pepper, or to taste
2 cooked and shredded South African lobster tails

Nutrition Info

688.1 calories
carbohydrate: 35.4 g
cholesterol: 182.8 mg
fat: 51.2 g
fiber: 1.6 g
protein: 23.8 g
saturatedFat: 31.5 g
servingSize: -
sodium: 627.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Shred fontina cheese in a food processor.

  2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  3. Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Recipe Yield

10 servings

Recipe Note

This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.

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