Lobster Fettuccini Made Simple with Real Shell Broth
Bring out the true flavor of lobster with this simple and satisfying Lobster Fettuccini Made Simple with Real Shell Broth recipe. Made with a real shell broth from lobster tails, fresh vegetables, and herbs, this dish is full of depth without being complicated. Tossed with tender lobster meat, cherry tomatoes, and fettuccini, it’s a great way to enjoy seafood at home with a homemade touch.
Equipment
- 1 sauté pan
- 1 cooking pot
Ingredients
For the Real Shell Broth:
- Shells from 5 lobster tails
- 2 tablespoons olive oil
- 3 garlic cloves chopped
- 1 onion chopped
- 2 carrots chopped
- 1 jalapeño sliced (optional for a mild kick)
- 2 cups chopped parsley
- 2 tablespoons capers optional
- Salt and pepper to taste
- 1 cup white wine or use extra water or broth if preferred
- 1 cup tomato juice
- 1 cup water
For the Lobster Fettuccini:
- 5 lobster tails shells removed and meat sliced
- 10 cherry tomatoes halved
- 2 garlic cloves chopped
- 1 cup parsley chopped
- 1 tablespoon olive oil
- 8 oz fettuccini
Instructions
Prepare the Ingredients
- Before you start cooking, make sure all ingredients are prepped and ready. This helps everything come together smoothly. Here's what to do:1. Remove the meat from 5 lobster tails and set the shells aside for the broth.2. Slice the lobster meat, halve the cherry tomatoes, mince the garlic, dice the onion and carrots, slice the jalapeño, and chop the parsley.3. Measure out the white wine, tomato juice, and water so everything is ready to go when you start cooking.
Make the Shell Broth
- In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the lobster shells and sauté for 1–2 minutes until fragrant. Stir in the minced garlic, diced onion, carrots, and sliced jalapeño. Add chopped parsley, capers, salt, and pepper to season.
- Pour in 1 cup of white wine and cook for 1–2 minutes to slightly reduce the liquid. Add 1 cup of tomato juice and 1 cup of water. Bring the mixture to a boil, then reduce the heat and simmer covered for 15 minutes. When done, strain the broth and discard the solids. Set the clear broth aside.
Cook the Fettuccini
- Bring a large pot of salted water to a boil. Add 8 oz of fettuccini and cook until al dente, about 10 minutes. Drain and set aside.
Cook the Lobster and Finish the Dish
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds. Add the lobster meat and season with salt and pepper. Cook for 1–2 minutes until the lobster is just cooked through. Pour in a ladle or two of the lobster broth. Add the cherry tomatoes and cook briefly until they begin to soften.
- Toss in the cooked fettuccini and chopped parsley. Mix well to coat the pasta with the broth. Cook for another 1–2 minutes, adding more olive oil and broth as needed for extra flavor.
To Serve
- Transfer the pasta to serving plates. Add more broth if desired. Squeeze fresh lemon juice over the top and serve hot.
Video
Notes
- Make ahead: You can prepare the lobster shell broth in advance. Store it in the fridge for up to 1–2 days or freeze it for future use.
- Boost the brightness: Finish with fresh lemon zest or an extra squeeze of lemon juice for a burst of freshness.
- Cheesy option: Top with a little grated Parmesan or Pecorino Romano—though traditionally not served with seafood, many still love the combo.
- Add greens: Toss in a handful of baby spinach or arugula just before serving for a fresh and colorful touch.
- Use leftovers creatively: If you have extra lobster broth, use it in risotto, seafood soups, or even to cook rice or couscous for added flavor.
Nutrition
Calories: 520kcal