INGREDIENTS:
(4 servings)
2 (1.5 pound) Maine lobsters
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco
1 1/4 cups fresh Parmesan cheese, grated
1/4 teaspoon black pepper
1 tablespoon butter
2 cups heavy cream
4 egg yolks
1/4 cup fresh parsley, chopped
1 dash Worcestershire sauce
1 pound fettuccine
DIRECTIONS:
Cook and pick your Maine lobsters. Over medium heat, in a medium sized saucepan, melt the whole butter and the heavy cream and turn up heat to medium high. When cream is hot, just before boiling, add the Parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire sauce, Tabasco, black pepper, and Dijon mustard and whisk thoroughly. Reduce heat again for fast simmer and allow mixture to simmer 20 minutes, whisking continuously. While the sauce is simmering, cook the pasta to your preference, drain and set onto plates. Add the Maine lobster meat to sauce, add the egg yolks, and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.
