Lobster and truffle fettuccine, a new favorite of mine. There are two versions - full on indulgent (expensive) and quick and relatively cheap. This is quick and cheap, and it’s still seriously good. The wine is Aubert chardonnay, a love it or hate it wine (though, I think most of the haters haven’t actually tried it, but I digress…) that’s a perfect pairing. Here’s how to make the quick/ cheap version of this:
Get and thaw frozen lobster tails from a trusted source—one larger tail per person should do. Start cooking your pasta. Cut the tails at the joints into even segments, season with salt and pepper, then sear for 1-2 minutes in a really hot pan with a bit of oil, turning once. Remove the pan from heat, and spoon out as much of the oil as you can. Add one of those 3oz packages of D’Artagnan (or similar) white truffle butter, and swirl it around to melt. Return to low heat, and once the butter is melted, add half a cup heavy cream. Remove the lobster and set aside. Add the cooked pasta, combine, and, if needed, add up to a cup of the pasta cooking liquid to get the right consistency. Season with salt and pepper. Top pasta portions with lobster, chives, and parmesan.