Recipe from “Deconstructing the Dish”
Chef Freddy Sevilla of Brio Tuscan Grille at CityPlace shares the recipe for lobster and shrimp fettuccine.
Lobster and Shrimp Fettuccine
Serves 2
2 tablespoons butter, unsalted
4 ounces lobster meat, Uncooked
8 ounces shrimp, peeled and deveined
1/2 teaspoon garlic, chopped
1/4 teaspoon crushed red pepper
1 bulb fennel, roasted (see recipe)
12 grape tomatoes, halved
8 sugar snap peas
2 ounces white wine
2 ounces roasted red pepper cream sauce (see recipe)
2 ounces lobster stock
1/4 teaspoon fresh thyme, chopped
Salt and pepper to taste
8 ounces fettuccine, fresh
Preparation: In large sauté pan, heat butter gently. Add lobster and shrimp, cook slowly for 2 minutes. Add garlic and crushed red pepper; cook for 30 seconds on medium heat. Add fennel, tomatoes and sugar snap peas; cook another 30 seconds. Add white wine and reduce to almost dry. Add red pepper cream sauce, lobster stock and thyme. Cook to a sauce consistency. Season with salt and pepper. Add cooked fettuccine to sauté pan. Stir to combine. Divide onto two serving plates.
Roasted Fennel
1 fennel bulb cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
Fresh ground black pepper
Preparation: In mixing bowl, combine all ingredients. Place on sheet pan and bake in 350-degree oven for 15 minutes.
Roasted Red Pepper Cream Sauce
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
2 ounces Sambuca
16 ounces heavy cream
4 ounces roasted red pepper, chopped
1 pinch crushed red pepper
Salt and pepper to taste
Preparation: In sauce pan, combine shallots, garlic and sambuca, reduce by half. Add cream and reduce for another 10 minutes. Add roasted peppers and crushed red pepper; heat through. Transfer to blender and blend until smooth. Season with salt and pepper.
