Lemon Fettuccine Lobster Avocado Tomato In White Cream S Recipes

LINGUINE WITH LOBSTER AND AVOCADO

The summer season was beginning, whetting the appetite for a copious seafood salad or a tangy ceviche. But instead, I tore a page from ceviche's playbook and assembled a pasta dish with the avocado, tomato, jalapeño, scallion, cilantro and citrus juice, along with lobster, to mingle with pasta. The result was brightly fresh-tasting, a warm-weather charmer with a touch of spice. Even during the brief cooking, some of the avocado will melt into the mixture, suavely coating the strands of linguine. But be sure that some of the avocado is still intact. The dish is satisfying as the main event yet light enough to serve as a first course followed by chicken or sausages hot off the grill.

Provided by Florence Fabricant

Categories pastas, appetizer, main course

Time 30m

Yield 4 first-course servings, 2 to 3 as a main course

Number Of Ingredients 11

Linguine With Lobster and Avocado image

Steps:

Thoroughly mix avocado and lemon juice in a bowl. Add 1 tablespoon oil, season with salt and pepper and set aside. Bring a pot of salted water to a boil and add linguine.
Meanwhile, heat the remaining oil in a large skillet. Add onion and jalapeño and cook on medium-low until onion is translucent. Add tomatoes and continue cooking 5 minutes or so until they begin to soften and their skins start to wrinkle. Fold in lobster and avocado with its lemon juice and oil, and add 2/3 cup of the pasta water. Continue to cook on low.
When linguine is al dente, drain it and add it to the skillet. Add scallions and cilantro and fold ingredients together until well combined, the mixture is moist but not soupy, and only a little of the avocado has melted down. Check your salt and pepper, then serve.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 16 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 841 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

1 ripe avocado, peeled, pitted, cut in 1/2-inch dice
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
Salt and ground white pepper
8 ounces linguine
1/2 cup finely chopped onion
1 small jalapeño chile, seeded and minced
8 ounces grape tomatoes, halved
1 1 1/4-pound cooked lobster, meat removed and diced
2 scallions, chopped
2 tablespoons minced cilantro leaves

LEMON FETTUCCINE, LOBSTER, AVOCADO & TOMATO IN WHITE CREAM S

The title was too long so it was truncated. It was supposed to say "Lemon Fettuccine with Lobster, Avocado and Tomato in a White Cream Sauce". Lobster was on sale, so we bought a bunch and this is one of the recipes we are going to make with it. It's from the Maine Lobster Counsel website. Prep and cook times are estimates since we haven't made this yet. Also, prep time does not include the time to remove the lobster meat from the shells or make homemade lobster stock if you choose to do so.

Provided by Paris D

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Lemon Fettuccine, Lobster, Avocado & Tomato in White Cream S image

Steps:

In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
Add heavy cream and reduce until thick.
Add lobster meat, 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 the lobster sauce you just made.
Garnish with chopped parsley.

Nutrition Facts : Calories 740.2, Fat 40.8, SaturatedFat 20.4, Cholesterol 268.8, Sodium 402.1, Carbohydrate 65.5, Fiber 6.9, Sugar 4.2, Protein 26.8

Ingredients

1/2 cup white wine
1/2 cup lobster stock (we made our own with the leftover lobster shells... I've posted the recipe we used)
2 tablespoons sherry wine vinegar
4 tablespoons shallots, minced
2 cups heavy cream
1 1/2 avocados, peeled, seeded, and diced
8 plum tomatoes, peeled, seeded, and diced
1 lb lobster meat, fresh, chopped
1 lb fettuccine, fresh lemon-flavored
1 pinch salt, to taste
1 pinch pepper, to taste
1 teaspoon parsley, chopped, for garnish

LINGUINE WITH AVOCADO, TOMATO & LIME

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 7

Linguine with avocado, tomato & lime image

Steps:

Cook the pasta according to pack instructions - about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

Ingredients

115g wholemeal linguine
1 lime, zested and juiced
1 avocado, stoned, peeled, and chopped
2 large ripe tomatoes, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)

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Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.

Lemon Fettuccine Lobster Avocado Tomato In White Cream S Recipes

LINGUINE WITH LOBSTER AND AVOCADO

LEMON FETTUCCINE, LOBSTER, AVOCADO & TOMATO IN WHITE CREAM S

LINGUINE WITH AVOCADO, TOMATO & LIME

Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. It delivers on flavour and it's healthy.

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