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Brown Butter Lobster Fettuccini with Corn & Pea Succotash | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Serves 2.
  • Time Estimate: Around 90 minutes start to plate.
  • Storage Notes: That's not going to be a problem that you're going to have.
  • Difficulty: Medium.

It's no secret we love lobster, and this recipeish is one of our favorite ways to enjoy Maine's bounty. There's a ton of ways to plate this too if you're really going for the 'wow' factor - after removing the tail and before cooking, run a couple wooden skewers through it lengthwise. Doing this will keep the protein from curling up when you poach it, and you'll have a lovely long tail when you serve.

Ingredients

  • 1 large lobster
  • 3 sticks unsalted butter
  • 1 box fettuccine
  • 1 bottle heavy whipping cream
  • 2 ears corn
  • 1/2 LB green beans
  • 2 handfuls grated Parmesan cheese
  • 1 tin Blue Cheese Sea Salt
  • 1 tin Taste of Jamaica
  • 1 tin Garlic Pepper Rub
  • 1 tin California Sea Salt
  • 1 bunch parsley
Directions
  • Take your live lobster (still in the bag) in the freezer for around 4 minutes to put him in a coma.
  • Remove from freezer, and using a chef's knife, pierce cranium and drive forward in one motion to kill your lobster as humanely as possible.
  • Bring a large pot of water to a boil, remove claws and tail (scooping out any poop you might find), and cook for 5 minutes. Remove, and allow to cool before separating meat from shell.
  • Rinse corn and green beans, slicing off ends of green beans, and poach in boiling water for 2-3 minutes, before removing, running under cool water, and storing in fridge in an ice bath until needed. 
  • Slice corn kernels off in a bowl, and bring a large saute pan with a stick of butter up to high heat.
  • Add in corn and green beans, season generously with Taste of Jamaica Seasoning, and tossing to get an even browning, around 5 minutes. Remove, and reserve.
  • Bring a large pot of water to boil, salting heavily with California Sea Salt. Add in fettuccine and cook until al dente - around 7 miniutes.
  • Add another stick of butter to saute pan, and add in lobster pieces, along with a generous shake of Garlic Pepper Seasoning, and sear quickly, around 2 minutes. Remove and reserve.
  • Add cream to saute pan, and cook down to make a rich cream & butter sauce, rich with the fond from the lobster, corn, and beans. Sprinkle in Parmesan cheese, and whisk to combine well.
  • Strain pasta, reserving 1/4th cup of water. Add reserved water to cream sauce, dice parsley and add, and toss sauce with pasta to thoroughly coat completely.
  • Plate pasta, corn & bean succotash, and lobster. Devour.
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