BLACK FETTUCCINE WITH LOBSTER RECIPES

Steps:

• Heat 1 tablespoon of the oil in a 12-inch sauté pan. Add shallot and garlic, and sauté on medium-low until soft but not brown. Add the tomatoes and cook about 5 minutes, until most of their liquid has evaporated. Add another tablespoon of the olive oil and then the zucchini and cook, stirring, 3 minutes or so, until the zucchini is tender but not soft. Fold in 1 tablespoon of the mint and 1 1/2 tablespoons of the chives.
• Add the feta and cook, stirring, a few minutes, until it softens. Stir in paprika, and season to taste with salt and pepper. Add the cream, bring to a simmer and cook 2 to 3 minutes until the cream starts to thicken. Remove from the heat and stir in the lobster meat.
• Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine until al dente, about 6 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, add to the sauté pan, drizzle on the remaining tablespoon of oil and the lemon zest and toss with the zucchini and lobster mixture. Add pasta water, turn the heat to low, add salt and pepper, if needed, and gently mix the ingredients for no more than 3 minutes, just until heated through. Serve with a scattering of the remaining chives and mint.

Steps:

• Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
• Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
• Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
• Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.
• Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.