Lobster fettuccine alfredo

(Serves 6)

16 oz package of Fettuccine

6 6oz lobster tails

2 teaspoon olive oil

1 tablespoon Creole seasoning

8 oz white wine

3 shallots diced

1 whole clove garlic, minced

2 bay leaves

6-8 peppercorns

8 oz heavy whipping cream

½ cup grated parmesan cheese



Cook pasta until al dente and drain.  While pasta is cooking, remove lobster meat from shell, place in colander, and rinse with cold water.  Pat meat dry with paper towel.   Combine lobster meat with olive oil and Creole seasoning.  Heat large saucepan on medium high heat for 3 minutes.  Place lobster in pan and sauté until no longer pink (about 5 minutes).  Remove from heat.

Combine white wine, shallots, garlic, bay leaves and peppercorn in large saucepan.  Cook on medium high heat until reduced by half (about 5 minutes).  Stir in whipping cream and reduce by half (about 5 minutes).  If desired, strain sauce to remove garlic, peppercorn and bay leaves.  Return to saucepan.  Add pasta, lobster and parmesan cheese to saucepan, mix well and heat until heated through.  Salt and pepper to taste.  Serve with steamed vegetables.