Note: This post for Lobster Pasta in a Caramelized Fennel Sauce is sponsored by Wildgrain. Opinions are mine alone.
It probably comes as no surprise that one of the ways I show my love for my husband, family, and friends is through cooking. When cooking for those I love, I try to use high-quality ingredients so that the food is the best it can be. In the winter, my recipes become more comfort food-like, but that doesn’t mean I’m willing to skip on quality!
Wildgrain is here to help me out on my quest for high quality ingredients that can be used to make oh so comforting winter dishes, like this recipe for Lobster Pasta in a Caramelized Fennel Sauce, adapted from a recipe on Food52.
Wildgrain is a bake-from-frozen membership that has two different box choices: Mixed Wildgrain and Bakery. The Mixed Wildgrain comes with an assortment of sourdough bread, hand-cut pasta, and artisanal pastries. The Bakery Box comes with an assortment of sourdough bread, breakfast baked goods, and artisanal pastries. All products are ready-to-bake from frozen, no prep required!
source: wildgrain.com
Everything included in the box is made with clean ingredients with no preservatives. The items are vegetarian, non-GMO, and contain no artificial colors.
Wildgrain has provided an exclusive code for I Can Cook That readers! You can receive $10 off your first box by using discount code ICANCOOKTHAT so you can try out Wilgrain for yourself!
I received a box chock full of awesome products, including two pastas, breads, croissants, and cookie dough. The pasta and bread in my box inspired me to make a pasta dish with plenty of sauce to sop up with bread! The addition of lobster makes this dish perfect for date night, or for a dinner party. The sauce can also be made ahead of time so that when you’re ready to cook, it takes no time at all!
Ingredients:
- 7 oz lobster meat, thawed if frozen
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 large onion, thinly sliced
- 2 fennel bulbs, thinly sliced
- 3 garlic cloves, crushed
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- the juice of one lemon
- 12 oz container fettuccine, or other pasta of your choice
- salt, to taste
- 3/4 cup slivered almonds, lightly toasted
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup torn basil leaves
If your lobster meat is frozen, thaw before beginning this recipe.
The puree can be made up to two days ahead of time, if desired. To make the puree, add two tablespoons olive oil to a large saute pan over medium heat. Sprinkle in the crushed red pepper flakes.
When the crushed red pepper begins to sizzle a bit, add in the thinly sliced onions and cook, stirring occasionally, until soft.
Add in the fennel and season with salt. Cook, stirring occasionally, until the fennel begins to soften, then turn the heat down to low.
Slowly cook the fennel and onion mixture until they caramelize, stirring occasionally, about 45 minutes. (Be patient, and don’t turn up the heat too much, it will be worth it!)
When the mixture is caramelized, add in the crushed garlic and stir in the white wine. Increase the heat to medium and cook until the wine has almost evaporated, about 3 to 5 minutes. Add in the heavy cream and cook for 5 minutes.
Carefully transfer the mixture to a blender and squeeze in the lemon juice.
Remove the center of the top of the blender and place a paper towel on top so that the heat can escape. Puree the mixture until smooth.
If making this ahead of time, add to an airtight container and refrigerate until ready to use.
Cook your pasta for one to two minutes less than package directions suggest.
While the pasta cooks, add the fennel mixture to a large saute pan and heat the puree over medium heat, stirring occasionally.
Once the pasta is cooked, transfer the pasta to the skillet, reserving your pasta water.
Add some of the pasta water to the skillet little by little, tossing the pasta to coat in the puree, until the mixture reaches your desired consistency.
Add in the butter and lobster meat, tossing to combine.
Add in the toasted almonds and basil and toss to combine.
Serve with bread to sop up the puree (we heated up the Sourdough Spelt Loaf which was delicious with the puree!)
Lobster Pasta in a Caramelized Fennel Sauce
Ingredients
- 7 oz lobster meat thawed if frozen
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 large onion thinly sliced
- 2 fennel bulbs thinly sliced
- 3 garlic cloves crushed
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- the juice of one lemon
- 12 oz container fettuccine or other pasta of your choice
- salt to taste
- 3/4 cup slivered almonds lightly toasted
- 4 tablespoons 1/2 stick unsalted butter
- 1/2 cup torn basil leaves
Instructions
- If your lobster meat is frozen, thaw before beginning this recipe.
- The puree can be made up to two days ahead of time, if desired. To make the puree, add two tablespoons olive oil to a large saute pan over medium heat. Sprinkle in the crushed red pepper flakes.
- When the crushed red pepper begins to sizzle a bit, add in the thinly sliced onions and cook, stirring occasionally, until soft.
- Add in the fennel and season with salt. Cook, stirring occasionally, until the fennel begins to soften, then turn the heat down to low.
- Slowly cook the fennel and onion mixture until they caramelize, stirring occasionally, about 45 minutes. (Be patient, and don’t turn up the heat too much, it will be worth it!)
- When the mixture is caramelized, add in the crushed garlic and stir in the white wine. Increase the heat to medium and cook until the wine has almost evaporated, about 3 to 5 minutes. Add in the heavy cream and cook for 5 minutes.
- Carefully transfer the mixture to a blender and squeeze in the lemon juice.
- Remove the center of the top of the blender and place a paper towel on top so that the heat can escape. Puree the mixture until smooth.
- If making this ahead of time, add to an airtight container and refrigerate until ready to use.
- Cook your pasta for one to two minutes less than package directions suggest.
- While the pasta cooks, add the fennel mixture to a large saute pan and heat the puree over medium heat, stirring occasionally.
- Once the pasta is cooked, transfer the pasta to the skillet, reserving your pasta water.
- Add some of the pasta water to the skillet little by little, tossing the pasta to coat in the puree, until the mixture reaches your desired consistency.
- Add in the butter and lobster meat, tossing to combine.
- Add in the toasted almonds and basil and toss to combine.
- Serve with bread to sop up the puree.
Thanks for cookingshearing recipe