Minestra d'aragosta con Fettuccine Spezzettate
Recipe: #20649
August 23, 2015
Categories: Lobster Italian, Sunday Dinner, Wine, Italian Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (738.4 g)
- Calories 303
- Total Fat - 15.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 183.9 mg
- Sodium - 688.3 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.6 g
- Sugars - 4.6 g
- Protein - 26.6 g
- Calcium - 168.9 mg
- Iron - 1.3 mg
- Vitamin C - 17 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook lobster in water for 10 minutes. Take out and save shells to add to soup cut meat into small pieces.
Step 2
In another pan, saute onions and celery until just soft.
Step 3
Deglaze with wine, then cook down to 1/2.
Step 4
Add 1 cup tomatoes and lobster stock and 4 c water. cook submerging shell, cook 30 minutes.
Step 5
Take out shell (the original recipe says to stain the juice taking veggies out, I am leaving in).
Step 6
Break fettuccine into small pieces.
Step 7
Add tomatoes; cook until al dente.
Step 8
Add meat add parsley.
Step 9
Serve.
Tips
No special items needed.
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