Lemon Fettuccine with Maine Lobster, Avocado, and Tomato in a White Wine Cream Sauce

INGREDIENTS:

½ cup white wine

½ cup Maine Lobster stock

2 Tablespoons sherry wine vinegar

4 Tablespoons minced shallots

2 cups heavy cream

1½ each ripe avocados, peeled, seeded, and diced

8 plum tomatoes, peeled, seeded, and diced

1 pound fresh Maine Lobster meat

1½ pounds fresh lemon fettuccine

1 pinch salt & pepper, to taste

1 teaspoon chopped parsley, for garnish

DIRECTIONS:

In a saucepan, reduce wine, vinegar, Maine Lobster stock, and shallots to 6 Tablespoons of liquid.  Add heavy cream and reduce until thick.  Add Maine Lobster, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.

Bring a pot of salted water to a boil and cook fettuccine.  Drain and toss with Maine Lobster sauce.  Divide pasta and serve on four plates.  Garnish with chopped parsley.

NUTRITIONAL:

Per serving:

calories             1364.3

carbohydrate      153.5  g

cholesterol             273  mg

fat                         60.3  g

protein                  50.8  g

sodium                  481  mg

dietary fiber         11.8  g

calcium                  255  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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