Lobster Mushroom Fettuccine
Italian-inspired fettuccine with cooked lobster, browned mushrooms, lemon, and a light parmesan cream sauce.
Preparation: 25 min · Cooking: 25 min · Total: 50 min · 4 servings
Ingredients
- 360 g dried fettuccine
- 450 g cooked lobster meat, large pieces
- 1 tsp salt
- 300 g cremini mushrooms, sliced
- 180 ml heavy cream
- 70 g parmesan, finely grated
- 1 pc lemon
- 0.5 bunch parsley, chopped
Instructions
Boil the fettuccine
Bring about 2 litres of water with 1 tsp salt to a boil. Cook the 360 g dried fettuccine according to the package until just shy of tender; reserve about 150 ml pasta water, then drain.
Boil fettuccine: 600 seconds
Brown the mushrooms
Put the 300 g sliced cremini mushrooms in a wide dry skillet over medium-high heat. Cook for about 6–8 minutes, stirring occasionally, until their moisture evaporates and they brown; lower the heat if they scorch.
Build a light cream sauce
Add 180 ml cream, the zest of 1 lemon and about 60 ml reserved pasta water to the browned mushrooms. Simmer gently for 2–3 minutes until the sauce lightly coats a spoon; add more reserved water if it thickens too much.
Toss with lobster
Add the drained fettuccine, 70 g finely grated parmesan and 450 g fully cooked lobster meat. Toss gently until the pasta is glossy and the lobster is hot throughout, reaching 74°C when checked; do not boil hard. Finish with the juice of the lemon and the chopped 1/2 bunch parsley, then divide among four plates.
The sauce coats the pasta lightly and the cooked lobster is hot throughout at 74°C.
Tips
- Brown mushrooms in a wide pan so they sear instead of steaming.
- Warm cooked lobster only at the end to keep it tender and sweet.
Common mistakes
- Overcooked pasta turns soft after it finishes in the sauce.
- Too much cream hides the delicate lobster flavor.
Substitutions
- Replace the 450 g cooked lobster with 450 g fully cooked crab meat; keep it chilled until reheating and check for shell fragments.
Storage
Cool promptly in a shallow covered container, refrigerate at 4°C or below within 2 hours, and eat within 1 day.
Reheating
Reheat leftovers gently in a skillet with a splash of water until the lobster and pasta reach 74°C throughout; do not boil hard.
About this recipe
This is an Italian-inspired seafood pasta, not a claim to a traditional named regional dish; the light cream sauce lets the cooked lobster and browned mushrooms remain distinct.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.