Pasta Fontina with Lobster recipe
All Recipes Seafood Shellfish Lobster
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 caloriescarbohydrate: 35.4 gcholesterol: 182.8 mgfat: 51.2 gfiber: 1.6 gprotein: 23.8 gsaturatedFat: 31.5 gservingSize: -sodium: 627.1 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Pasta Fontina with Lobster
Directions
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Shred fontina cheese in a food processor.
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.
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.