Lemon Fettuccine, Lobster, Avocado & Tomato In White Cream S – a delicious recipe with white wine, lobster, sherry wine vinegar, shallots, heavy cream, avocados. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
2
Add heavy cream and reduce until thick.
3
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
4
Bring a pot of salted water to a boil and cook fettuccine.
5
Drain and toss with the lobster sauce you just made.
6
Garnish with chopped parsley.
491
kcal
Calories
43
g
Fat
25
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup white wine, 1/2 cup lobster stock (we made our own with the leftover lobster shells... I've posted the recipe we used), 2 tablespoons sherry wine vinegar, 4 tablespoons shallots, minced, and more.
Yes, Lemon Fettuccine, Lobster, Avocado & Tomato In White Cream S falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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