Lobster Tail w/ Cognac Cream Fettuccine

Lobster Tail w/ Cognac Cream Fettuccine


2 Lobster tails shelled

1 LB fettuccine

1 shallot diced

1 clove garlic crushed

1/4 cup cognac

1 cup heavy whipping cream

1/2 cup butter

4 T olive oil


  1. Grab kitchen sheers and clip the lobster tail shell from the front all the way to the back of the tail.
  2. Pull the shell apart and pull the meat out of the shell.
  3. Coarsely chop lobster tail and set aside.
  4. In a medium sauce pan saute diced shallots for 3-4 minutes in 1/2 a stick of butter and 2 T olive oil until brown.
  5. Add crushed garlic and cognac.
  6. Stir 2-3 minutes until alcohol has burned off.
  7. Add 1 cup of cream and bring to a soft simmer.
  8. Add chopped lobster tail and cook for another 2 minutes.
  9. Adjust salt as needed and set sauce aside.
  10. In a separate pot of salted boiling water cook 1 LB fettuccine for 7-10 minutes or until the pasta is al dente.
  11. Add cooked fettuccine to your simmering sauce.
  12. Add remaining butter and olive oil.
  13. Garnish w/ red chili pepper flakes and chopped parsley.


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