Pasta Fontina with Lobster

This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.

• Preparation Time: 40 mins
• Cooking Time: 13 mins
• Total Time: 53 mins
• Calories: 688 Calories

Ingredients

• 1 cup butter, melted
• salt and ground black pepper to taste
• 1 pound fettuccini pasta
• ¼ teaspoon cayenne pepper, or to taste (Optional)
• 16 ounces soft fontina cheese
• 16 ounces heavy whipping cream, or to taste
• ¼ teaspoon ground dried sage, or to taste (Optional)
• 2 cooked and shredded South African lobster tails

Recipe Instructions

Step 1

Shred fontina cheese in a food processor.

Step 2

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.

Step 3

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.