Black Fettuccine Recipe
Maine Lobster Tail, Jumbo Lump Crab, Asparagus, Parmesan Foam, Rosemary, Lemon, Miso, Butter
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Ingredients
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Pasta
Seafood
Vegetables
Sauce and Garnish
Method
Preparing the Seafood
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the Maine lobster tails and cook for about 8-10 minutes until the shells are bright red and the meat is opaque. Remove from water, let cool, and then extract the meat, discarding the shells.
- 2
Prepare the Crab
Gently flake the jumbo lump crab meat with a fork, ensuring there are no shells. Set aside.
Cooking the Pasta and Vegetables
- 3
Cook the Fettuccine
In the same pot of boiling water, add the black fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
- 4
Prepare the Asparagus
While the pasta cooks, trim the ends of the asparagus and cut them into 2-inch pieces. Blanch in boiling water for 2-3 minutes until bright green, then shock in ice water to stop the cooking process. Drain and set aside.
Making the Parmesan Foam
- 5
Create the Foam
In a small saucepan over low heat, combine the unsalted butter, Parmesan cheese, lemon juice, miso paste, salt, and black pepper. Stir gently until everything is melted and well combined. Use an immersion blender to froth the mixture until it becomes light and airy.
Combining the Dish
- 6
Mix the Ingredients
In a large skillet, combine the cooked fettuccine, lobster meat, crab, and asparagus over medium heat. Add a splash of the reserved pasta water to help combine the ingredients. Stir gently to combine and heat through.
- 7
Plate the Dish
Divide the fettuccine mixture among plates. Drizzle the Parmesan foam over the top and garnish with fresh rosemary sprigs. Serve immediately and enjoy your Black Fettuccine!