12ozcontainer fettuccineor other pasta of your choice
saltto taste
3/4cupslivered almondslightly toasted
4tablespoons1/2 stick unsalted butter
1/2cuptorn 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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Barbecue Sauce, Caramelized, Date Night Meals, Fennel, Lobster, Pasta