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Peter Click’s Fat bastard ‘Living Large’ Lobster Fettuccine

From the man who brought FAT bastard to the United States!

Pair with Fat bastard Chardonnay

INGREDIENTS

*Makes Six Servings

6 garlic gloves, finely chopped
2 medium shallots, finely chopped
2 TBSP fresh oregano, chopped
1 TBSP fresh thyme, chopped
2 TBSP fresh basil, chopped
3 medium lobster tails (tail meat diced in 1” cubes)
8 oz. wild mushrooms (any variety), coarsely chopped for texture
1 TBSP coarse sea salt
4 TBSP unsalted butter
2 TBSP olive oil
1/2 cup Fat bastard Chardonnay
3 cups heavy whipping cream
2 lbs. Durham semolina fettuccine pasta
1 cup freshly grated reggiano parmesan cheese

STEPS

  1. Heat a large pot of water to a simmer.
  2. Sauté garlic and shallots in olive oil over medium-high heat until golden brown (5-6 minutes).
  3. Add mushrooms and sauté for 4-5 minutes over medium heat, turning up heat during last minute to create a layer of deglazing coating on the pan.
  4. Turn up heat to high, add Fat bastard Chardonnay to deglaze pan, scraping pan to capture the full reduction.
  5. Turn down heat to low-to-medium, add butter, oregano, basil and thyme and stir to mix thoroughly (2-3 minutes).
  6. Add heavy whipping cream, turn up heat until bubbling, then reduce heat and simmer for 6-8 minutes.
  7. Turn up water to a boil, add 1 TBSP of sea salt.
  8. While boiling, add fettuccine.
  9. After five minutes, add lobster meat to the sauce and continue simmering until sauce thickens.
  10. Continue checking the pasta and cook al dente (do not end up with over-cooked, soggy noodles!).
  11. When pasta is done, drain well and place back into the pot where noodles were cooked.
  12. When the sauce mixture is thickened, pour over the noodles and gently toss with grated reggiano parmesan until the overall mixture is mixed seamlessly.

Immediately serve, accompanied by fresh baked garlic bread and a lovely Caesar salad—And of course several bottles of Fat bastard Chardonnay!

Most importantly, whatever you do, indulge responsibly!

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