Lobster & Shrimp Fettuccine Recipe

Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 1 tablespoon coarse salt. Add fettuccine and cook until al dente according to package directions (usually 8–10 minutes for dried; 2–4 minutes for fresh). Reserve 1 cup pasta cooking water, then drain pasta and toss immediately with 1 teaspoon olive oil to prevent sticking. Keep warm.

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons warm water over them. Let sit for 5–10 minutes to release color and aroma.

In a large sauté pan over medium heat, add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter has melted and foams, add the minced shallot and cook gently 2–3 minutes until translucent but not browned. Add the garlic and cook 30 seconds until aromatic.

Stir in the tomato paste and cook 30–45 seconds to caramelize slightly. Add the drained diced tomatoes and 1 tablespoon white wine (or seafood stock). Simmer 4–5 minutes, breaking down tomatoes with the back of a spoon, until mixture thickens slightly.

Pour in the heavy cream, then add the saffron with its soaking liquid. Stir to combine, bring to a gentle simmer, and cook 3–4 minutes until the sauce is fragrant and slightly reduced. Taste and add 1 teaspoon sugar if the tomatoes taste too acidic. Season with salt and freshly ground black pepper to taste. Keep sauce on very low heat while preparing seafood.

Pat shrimp dry with paper towels and season lightly with salt and pepper. In a separate large skillet over medium-high heat, add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When hot and foaming, add shrimp in a single layer and sear 1–1½ minutes per side until just opaque and pink. Remove shrimp to a plate and keep warm.

Add the lobster meat to the same skillet just to warm through: add a small knob of butter or a splash of olive oil if needed and warm lobster 30–45 seconds, just enough to heat through without overcooking. Add 1 teaspoon fresh lemon juice, then remove and keep warm with the shrimp.

Reserve any juices from the skillet and add them to the sauce if desired for extra flavor.

Bring the sauce back to a gentle simmer. Add the drained fettuccine to the sauce along with ¼–½ cup reserved pasta cooking water as needed to loosen and emulsify the sauce so it coats the noodles. Toss gently for 1–2 minutes to allow pasta to absorb flavors.

Gently fold in the warm shrimp and lobster pieces, distributing evenly. Cook together 1 additional minute to marry flavors—avoid prolonged cooking to keep seafood tender. Taste and adjust seasoning with salt and pepper.

Remove pan from heat and stir in half of the chopped basil and the grated cheese. If using diced cherry tomatoes, fold them in now for freshness.

Plate the fettuccine, top with the remaining basil chiffonade, an extra drizzle of olive oil if desired, and a grind of black pepper. Serve immediately with lemon wedges on the side.